French · Dinner
Crispy Duck Leg (Gluten-Free)
A bone-in duck leg is salt-cured briefly, then coated in rice flour and shallow-fried until the skin crisps deeply and the meat turns tender. A sherry vinegar and orange pan reduction finishes the dish, served over garlicky wilted chard.
$7
15 minsPrep
38 minsCook
53 minsTotal
MediumLevel
Nutrition per serving
582Calories
38.1gProtein
39.2gFat
17.2gCarbs
6.1gSugar
2.4gFiber
873mgSodium
204mgChol
13.7gSat Fat
720mgPotassium
82mgCalcium
4.1mgIron
2mcgVitamin B12
32mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat duck leg dry, score skin in shallow crosshatch, season with salt and pepper. Refrigerate uncovered 30 minutes to dry the skin.
2
Fry
Dredge lightly in rice flour, shaking off excess. Place skin-side down in cold skillet over medium-low heat for 20 minutes until fat renders and skin is deep golden and crisp.
3
Fry
Flip leg, cook flesh side over medium heat 8 minutes until an instant-read thermometer at the bone reads 165°F (74°C).
4
Rest
Transfer duck leg to a warm plate and rest 5 minutes for juices to redistribute before making the sauce.
5
Sweat
Pour off all but 2 tablespoons duck fat. Slice garlic and shallot, add with thyme sprigs to skillet over medium-low heat for 2 minutes until shallot turns translucent.
6
Deglaze
Pour sherry vinegar and orange juice over medium heat, scraping browned bits. Simmer 3 minutes until reduced by half and sauce coats the back of a spoon.
7
Sauté
Heat olive oil in a separate small pan over medium heat. Add chopped chard and sauté 2 minutes until wilted and bright green.
8
Plate
Spoon sautéed chard onto a plate, set rested duck leg on top, spoon orange-sherry pan sauce over the skin.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 1 bone-in duck leg duck leg
- 4 tbsp32g rice flour
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp56g duck fat
- 2 clove2 clove garlic
- 22 small shallot
- 4 sprigs4 sprigs fresh thyme
- 4 tbsp60ml sherry vinegar
- 6 tbsp90ml fresh orange juice
- 4 cups120g chard
- 2 tsp10ml olive oil
