Duck Legs and Eggs: An in the Blind Recipe

If you look for duck recipes, chances are a majority of the recipes call for duck breasts. While the duck breasts offer the most meat and are easiest to clean, a valuable part of the bird is left out. Duck legs are an overlooked and underutilized part of waterfowl recipes. The unfortunate truth is these tasty morsels often end up in the trash with the rest of the carcass. All it takes is a little extra time cleaning birds and a tasty recipe like this one to change hunters’ opinions on the venerable duck leg.

Duck legs and eggs, inspired by the widely known steak and eggs, is a quick and delicious meal you can make at home or in the blind. With a few ingredients, anyone can make this in less than 30 minutes. In addition, duck meat has qualities similar to steak—red meat and best served rare—and this pairing was meant to be. With just six ingredients, this recipe is a simple and mouth-watering way to make the most out of every bird you harvest. In the blind, the LoCo Cooker Disco Cooker is our preferred tool of choice. The 22 inches of cooking space, electronic ignition, and versatile design are great for meals in the blind and big groups of people. For ingredients and a full step-by-step, follow along as we take you to the field for a mid-hunt feast.

Ingredients

The following ingredient list will serve 2-3 people. For a bigger batch, increase the ingredients accordingly.

• 12 skinless duck legs
• 2 cups of all-purpose flour
• 3 oz of Kinders “The Blend”
• 32 oz cooking oil of your choice
• Soy sauce or Worcestershire sauce to preference
• 6 eggs

Instructions

1. Start by preparing duck legs. Remove the legs from the bird and skin them leaving just meat and the leg bones. Set aside for later.
2. Mix flour and Kinders “The Blend” seasoning in a bowl or ziplock bag.
3. Add duck legs to the flour mixture and shake till thoroughly coated. Set aside for later.
4. Add oil to Loco Disco Cooker and pre-heat to medium heat.
5. Place battered duck legs into the oil and cook until golden brown (3-4 minutes per side).
6. Remove duck legs and let them sit while you cook your eggs.
7. Drain excess oil from the pan and fry eggs to your liking.
8. Plate duck legs and eggs and add the desired amount of soy sauce or Worcestershire to duck legs.
9. Eat and enjoy your delicious harvest.