Enjoy this Reverse-Seared Duck Legs recipe that’s 100% carnivore-friendly and nutrient-dense. No plants, no compromises.
Introduction
What makes this Reverse-Seared Duck Legs truly special? Duck Legs are perfect for slow cooking methods, becoming tender and flavorful, while the Reverse-Seared cooking method combines slow cooking with a final high-heat sear for the perfect balance of even cooking and crust. The fat rendering technique used here transforms the Duck Legs into a melt-in-your-mouth experience. Whether you’re new to the carnivore diet or a seasoned pro, this recipe demonstrates how satisfying animal-based eating can be.
Recipe Details
- Prep Time: 13 minutes
- Cook Time: 20 minutes
- Total Time: 33 minutes
- Servings: 3
- Difficulty: Advanced
Ingredients
- 8 oz Duck Legs
- 1 tbsp Tallow
- 1 tsp Sage
- 2 tsp Onion Powder
Instructions
- Take Duck Legs out of the refrigerator and let it come to room temperature (about 30 minutes).
- Season Duck Legs generously with Sage and Onion Powder.
- Heat Tallow in a suitable pan or cooking vessel.
- Cook Duck Legs using the Reverse-Seared method until desired doneness is reached.
- Cook Ribeye Steak separately using the same method, or add it during the last 11 minutes of cooking time.
- Let the meat rest for 5-10 minutes before serving.
- Serve hot, optionally with additional Tallow on top.
Nutrition Information
- Calories: 574
- Protein: 58g
- Fat: 38g
- Carbs: 0g
- Saturated Fat: 24g
- Cholesterol: 285mg
- Sodium: 486mg