How lovely they look when they are perfectly seared to a golden color but imagine cooking duck legs in a hot pan. While being cooked, the duck legs splutter a lot with the fat that starts to render. Then the bits of fat and the juices oozing out of the meat become like schrapnels that are enough to injure the hands, wrists, arms, and face of your chef and render third-degree burns too. No wonder, your chef is particularly unhappy to cook duck legs for you every time!
Image Courtesy – Bbcgoodfood