French · Dinner
Crispy Duck Leg (Low-Chol)
Skin-on duck leg rendered crisp in a dry pan and roasted until the meat pulls easily from the bone. Served over celeriac-potato mash with a red wine and shallot reduction, and bitter frisée dressed in mustard vinaigrette. Engineered to stay under 80mg cholesterol per serving.
$7
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
425Calories
26.4gProtein
21.2gFat
28.5gCarbs
3.8gSugar
4.6gFiber
618mgSodium
72mgChol
6.3gSat Fat
1055mgPotassium
62mgCalcium
2.7mgIron
1.4mcgVitamin B12
20mgVitamin C
gluten-free
low-cholesterol
low-calorie
low-chol
Instructions
1
Prep
pat the duck leg dry, score the fat cap in crosshatch without cutting meat, and trim loose skin fat; season both sides with salt and half the pepper.
2
Sear
place duck leg skin-side down in a cold dry skillet over medium-low heat; render 12 to 14 minutes until skin is golden and crisp.
3
Roast
flip the duck leg, transfer the skillet to a 400°F oven, and roast 20 to 25 minutes until meat pulls easily from bone.
4
Rest
transfer the duck leg to a cutting board and rest 10 minutes so juices settle back into the meat.
5
Plate
spoon celeriac-potato mash onto a plate, set the rested duck leg on top, spoon red wine reduction around it, and finish with dressed frisée alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g skin-on duck leg, fat cap scored
- 11 oz311g potato
- 7 oz200g celeriac
- 22 shallot
- 2 clove2 clove garlic
- 1/2 cup120ml dry red wine
- 1/2 cup120ml low-sodium chicken stock
- 2 tsp2 tsp red wine vinegar
- 2 sprig2 sprig thyme-fresh
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp olive oil
- a small handful frisée
- 1 tsp1 tsp black pepper
- 1/2 tsp1/2 tsp salt
