Chimichurri Duck Legs

Chimichurri Duck Legs

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

  • 1

    4 Duck Legs

  • 2

    2 Bunch Parsley, Roughly Chopped

  • 3

    3 Tbsp. Fresh Oregano, Roughly Chopped

  • 4

    6 Cloves Garlic, Roughly Chopped

  • 5

    1 tsp. Red Pepper Flakes

  • 6

    ½ tsp Salt

  • 7

    3 Tbsp. Red Wine Vinegar

  • 8

    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.

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Prep Time: 10 minutes
Cook Time: 1.5 hourse
Ready Time: 1 Hour 40 Minutes
Servings: 4