Chimichurri Duck Legs

Name: Chimichurri Duck Legs
Total time: 100 min
Cuisine: South America
Ingredients: 4 Maple Leaf Farms Duck Legs; 2 Bunch Parsley, Roughly Chopped; 3 Tbsp. Fresh Oregano, Roughly Chopped; 6 Cloves Garlic, Roughly Chopped; 1 tsp. Red Pepper Flakes; ½ tsp Salt; 3 Tbsp. Red Wine Vinegar; ½ Cup Olive Oil

A fresh herb Chimichurri sauce tops delicious roasted Duck Legs. Chimichurri is widely used throughout many South America dishes and pairs wonderfully with a Malbec or Chardonnay from Argentina.

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Ingredients

4 Maple Leaf Farms Duck Legs
2 Bunch Parsley, Roughly Chopped
3 Tbsp. Fresh Oregano, Roughly Chopped
6 Cloves Garlic, Roughly Chopped
1 tsp. Red Pepper Flakes
½ tsp Salt
3 Tbsp. Red Wine Vinegar
½ Cup Olive Oil

Directions

1
Preheat oven to 350 degrees F. In a food processor, combine parsley, oregano, garlic, red pepper flakes, salt, red wine vinegar and olive oil and blend until smooth.
2
Place Duck Legs in an edged pan and pour half of chimichurri sauce over duck legs. Place the other half of the sauce in the fridge.
3
Bake Duck Legs in oven for approximately 1.5 hours or until legs reach an internal temperature of 180 degrees F.
4
Serve Duck Legs with remaining Chimichurri on the side or on top.