duck salad


We’re not very fond of pink duck breast, but roast duck legs are ok.

I put the duck legs in a non-stick roasting tin skin down and brown them over a brisk flame. I turn them over to quickly brown the other side. They give off  their own fat. Then I salt and pepper them and cook them in the oven (180°C) for 90 minutes to two hours, with a sprig of thyme tucked into the flesh. The skin should be crispy and the meat well cooked. 

They’re nice warm in a salad. Use a robust salad like spinach salad or finely sliced sweetheart cabbage. I make the dressing with lemon juice, vinegar, mustard, olive oil and salt and pepper. To eat hot, add potatoes around the meat to roast in the last hour.


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