Gourmet4ONE: Crispy Duck Leg w. Roasted Sweet Potato, Shallots, and Garlic

Here we go..

Spices:
1 Tsp black mustard seeds
1 Tsp coriander
1 Tsp anis
1 Tsp salt
.5 tsp black pepper
Meat and veg:
1 duck leg
small sweet potato, peeled and chopped coarsely
2-3 large garlic cloves, crushed with side of knife (don’t worry about the skins..)
2-3 large shallots, chopped into 1 inch nubs (..because they will peel right off after roasting)
red leaf lettuce
other:
Glug of rice vinegar (I used rice vinegar with a ginger infusion, turned out lovely)
Asigo cheese (to sprinkle on the salad)
Spoon of grated parmesan
Tsp of mustard (I used honey mustard because I don’t like Dijon, but Dijon would work nicely for those who enjoy it)
Mayonnaise
Splash of olive oil
Preheat oven to 375
Procedure:
Trim excess fat from duck leg, poke skin with fork repeatedly to allow fat to escape while cooking, also, if your knife is sharp enough you can score the skin and it looks wicked when its done.
Crush spices in mortar and pestle and rub into the skin of the duck leg, any excess can be thrown on the veg
Arrange coarsely chopped veg around duck leg so that they sort of fry in the fat as it renders.

Chuck in oven for about 90 minutes, check periodically to make sure everything’s alright and give the veg a little toss in the rendered duck fat. The combination of duck fat with these spices is wonderful, smells awesome.

Time to start the salad, wash the lettuce and dry it thoroughly (salad spinner is quickest!, otherwise some paper towels will do). Mix the oil, mustard, mayo, vinegar, parmesan, with some freshly cracked black pepper. *if it looks too thick add some vinegar, too thin, add some more parmesan and/or mayo. Rip salad leaves and toss in dressing, sprinkle some shredded asiago on top again hit it with some fresh pepper.

Krispy Duck Leg w. Roasted Veg. and Asiago Parm Salad

Back to the oven, assuming you’ve been tossing the veg every now and again in the fat they should be crispy and caramelized on the outside and soft on the inside. Take everything out and left it rest for a few minutes so the juices can redistribute, then serve with the roast veg and salad. Notice the skins of the shallot and garlic slide right off effortlessly, enjoy!