duck salad

Immagine

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s