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Canard grille pommes de terre sautees salade frisee recipe
- Cuisine: French
- Serves 3
Ingredients
3 duck legs
1 tbsp sea salt
Freshly ground black pepper
About 3 tsp finely grated lemon zest
2 tbsp goose fat
2 large potatoes, cubed
3 cloves garlic, 1 whole, 1crushed and 1 finely chopped
1 red onion, cut into long thin pieces
Salt and freshly ground black pepper
1 cup mushrooms, quartered
1 tbsp chopped thyme
1 tbsp rosemary leaves
1 knob of butter
1 tsp mustard
1 tbsp cherry vinegar or other vinegar
3 tbsp olive oil
3 cups curly endives, washed
3 sprigs of thyme for garnish
Preparation
Preheat oven grill. Rub duck legs, especially the skin side, with sea salt. Place duck legs on a rack over a roasting tray. Season duck skin with pepper and freshly grated lemon zest. Place duck legs under the hot grill and cook until the skin has browned a little.
Continue to cook in a hot oven at 200°C for about 30 minutes.
Meanwhile, heat goose fat in a pan. Add potatoes and stir for 2-3 minutes. Add crushed garlic clove and onion and stir for 2 minutes. Season with salt and pepper. Add mushrooms and cook until potatoes and mushrooms are soft. Add a little chopped thyme and rosemary and a knob of butter.
In a bowl mix together chopped garlic, a little salt and pepper, mustard and cherry vinegar. Whisk in the oil.
Add washed curly endives to this dressing and toss well.
Spoon potatoes onto 3 plates. Top with duck legs and serve with salad, garnished with a sprig of thyme.
If you enjoyed this Canard grille pommes de terre sautees salade frisee recipe then browse more French recipes, meat recipes and our most popular hainanese chicken rice recipe.
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