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Reviewed Roasted Duck Legs and Potatoes

Sep 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

I didn't quite have time for 1.5-2 hrs, but this was a great inspiration. I had a great meal in a bit over an hour by splitting the recipe between two skillets. In one skillet I crisped the skin of 2 thighs, added 1 cup of lentils, and then chicken broth up to just below the skin, adding the liquid to speed cooking without ruining the crisp skin"

Reviewed Roasted Duck Legs and Potatoes

Sep 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Didn't quite have time for 1.5-2 hrs, but great inspiration. I had a great meal in a bit over an hour by splitting the recipe in two - in one skillet crisped the skin of 2 thighs, then flipped them meat side up, added 1 cup of lentils, and then chicken broth up to just below the skin for 1 hr at 400F. Used the excess fat to toss with potatoes an"

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