Grilled duck with sautéed potatoes and curly salad

Grilled duck with sautéed potatoes and curly salad

Canard grillé, pommes de terre sautées, salade frisée

By
From
Taste le Tour
Serves
3

From the Languedoc region by Philippe Mouchel

This duck recipe is very simple to prepare and a lovely example of a rustic French dish that can be served when a few good friends come to dinner.

Ingredients

Quantity Ingredient
3 duck legs
1 tablespoon sea salt
freshly ground black pepper
3 teaspoons finely grated lemon zest
2 tablespoons goose fat
2 large potatoes, peeled and cut into 1cm cubes
2 garlic cloves, 1 crushed and 1 finely chopped
1 red onion, cut into long thin pieces
salt
freshly ground black pepper
1 cup mushrooms, quartered
1 tablespoon chopped thyme
1 tablespoon rosemary leaves
1 tablespoons butter
1 teaspoon dijon mustard
1 tablespoons cherry vinegar or other vinegar
3 tablespoons olive oil
3 cups curly endive, roughly torn
3 sprigs thyme, to garnish

Method

  1. Preheat the oven grill to high.
  2. Rub the duck legs all over with sea salt, paying special attention to the skin side.
  3. Place the duck legs on a rack set in a roasting tray. Season the duck skin with pepper and lemon zest. Place under the hot grill and cook until the skins have browned a little. Turn off the grill element and set the oven temperature to 200°C. Cook the duck legs for about 30 minutes.
  4. Meanwhile, heat the goose fat in a large frying pan. Add the potatoes and stir over a medium heat for 2–3 minutes. Add the crushed garlic clove and onion and stir for 2 minutes. Season with salt and pepper. Add the mushrooms and cook for about 8 minutes, or until the potatoes and mushrooms are tender. Add the thyme, rosemary and a knob of butter.
  5. In a large salad bowl mix the chopped garlic clove with the mustard, cherry vinegar and a little salt and pepper. Whisk in the oil. Add the curly endive to the bowl and toss well in the dressing.
  6. Divide the potatoes between three plates. Top with a duck leg, garnish with a sprig of thyme and serve with the endive salad.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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