Try the new, improved Hartford Courant digital edition today
CT Now

Recipe: Duck legs roasted with mustard

Total time: 1 1/2 to 2 hours

Servings: 2 to 4

Note: This recipe is adapted from one in Madeleine Kamman's "In Madeleine's Kitchen" (Collier Books, 1984).

4 duck legs (thighs included, about 2 1/2 pounds)

2 teaspoons herbes de Provence, crumbled

Sea salt and freshly ground black pepper

4 tablespoons Dijon mustard

1/3cup panko or other dry breadcrumbs

2 tablespoons melted butter

6 cups mesclun or other greens

1. Heat the oven to 325 degrees.

2. Rinse the duck legs and pat them dry. Rub them all over with the herbes de Provence. Season well with salt and pepper. Spread the mustard over the skin side of each leg to coat thinly. Lay the legs in a shallow baking dish, leaving space between them. Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the melted butter.

3. Roast 1 1/2 to 2 hours, or until the meat is very tender and the coating is crisp. Serve on a bed of mesclun (no dressing is necessary as the duck juices and mustard will coat the salad).

Each of four servings: 421 calories; 41 grams protein; 10 grams carbohydrates; 2 grams fiber; 24 grams fat; 8 grams saturated fat; 177 mg. cholesterol; 557 mg. sodium.

Copyright © 2015, CT Now
Related Content
  • More chicken recipes

    More chicken recipes

  • Recipes from the Los Angeles Times Test Kitchen

    Recipes from the Los Angeles Times Test Kitchen

    (Glenn Koenig / Los Angeles Times) RICH:Chickpea and noodle soup with Persian herbs. Click here for the recipe. Your behind-the-scenes look at the Los Angeles Times Test Kitchen: We test, on average, more than 600 recipes a year. Roughly 400 of these make it to print. That means you don't have...

Comments
Loading
82°