French · Dinner
Crispy Duck Leg
A single bone-in duck leg is salt-cured briefly, then slow-rendered skin-down until fat releases and skin turns shatteringly crisp. Served with a sharp shallot and red wine vinegar jus, alongside sautéed potato batons crisped in rendered duck fat.
$7
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
614Calories
36.8gProtein
44.2gFat
20.2gCarbs
3.2gSugar
3.1gFiber
2603mgSodium
232mgChol
15.3gSat Fat
1080mgPotassium
52mgCalcium
3.2mgIron
1mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat duck leg dry with paper towel, season with salt and pepper, let sit uncovered on a plate in the refrigerator for 30 minutes.
2
Sear
Place duck leg skin-down in a cold heavy skillet over medium-low heat, cook 20 minutes without moving until fat renders and skin is deep golden brown.
3
Roast
Transfer skillet to a 425°F oven with duck leg skin-down, roast 15 minutes, flip, then roast 10 more minutes until skin is crisp.
4
Fry
Heat olive oil in a small pan over medium heat, fry potato batons 10 minutes, turning occasionally, until golden and tender when pierced.
5
Rest
Remove duck leg to a plate and rest uncovered for 5 minutes until juices settle back into the meat.
6
Deglaze
Pour off all but 1 tablespoon rendered duck fat from skillet, add shallot and garlic over medium heat, sauté 2 minutes, pour in red wine vinegar.
7
Reduce
Add chicken stock and thyme sprigs to skillet, simmer over medium heat for 5 minutes until liquid thickens slightly and coats a spoon.
8
Finish
Off heat, swirl in butter until glossy, discard thyme sprigs and garlic clove.
9
Plate
Spoon potato batons onto plate, set duck leg alongside, spoon sauce over duck, scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 duck leg, bone-in (420g)
- 2 tsp2 tsp salt
- 1 tsp1 tsp black pepper
- 4 sprigs4 sprigs thyme-fresh
- 2 clove2 clove garlic
- 22 small shallot (70g)
- 2/3 cup160ml chicken stock
- 4 tbsp60ml red wine vinegar
- 2 tsp2 tsp butter
- 11 oz311g potato
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp parsley
