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

  • 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

Direction

  • 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.
  • 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.
  • Bake Duck Legs in oven for approximately 1.5 hours or until legs reach an internal temperature of 180 degrees F.
  • Serve Duck Legs with remaining Chimichurri on the side or on top.
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