Duck Legs with Custard Sauce

Last Updated on June 23, 2024

Jaroslav Sapík prepared a recipe for Old Bohemian duck topped with a fudge sauce in the programme “Czech Republic on a Plate”. Here is this recipe for roasted duck legs baked together with a fragrant sauce made of povidels and other ingredients.

Ingredients:

Rule for 4 servings: 4 pcs of chicken thighs pepper cumin salt water for poaching For the pudding sauce: 200 g of dried fruit (apricots, plums …) 150 g of plum jam 1 tsp citrus zest juice of 1 orange juice of 1 lemon cinnamon thyme water

Procedure:

1. Wash and thoroughly dry the thighs under cold running water, season with salt, pepper and cumin, place them in a baking dish and cover with water
2. In an oven preheated to 200 °C and uncovered, bake for 15-20 minutes, then reduce the temperature to 160 °C and bake until tender, i.e. for about 90-100 minutes, basting the meat with the fat and basting with water if necessary. While the meat is baking, prepare the pudding sauce; boil the pudding lightly with the lemon and orange juice, cinnamon and thyme, cover with water as needed, and finally add the dried fruit and citrus zest
4. When the meat is done, drain off the fat that the thighs have released and pour over the prepared pudding sauce, return the roasting tin to the oven and bake covered at about 130 °C for a further 15 to 20 minutes to allow the flavours to combine beautifully.

Recommendation:

Serve the duck legs prepared in this way with potato gnocchi or potato dumplings.