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duck legs duck liver salt butter Madeira Bread parsley head lemon juice hazelnut oil hazelnuts duck cracklings
Viewed: 80 - Published at: 5 years agoIngredients
- 2 duck legs
- 1 duck liver
- Coarse salt and freshly ground pepper to taste
- 1 tablespoon butter
- 1 tablespoon Madeira or dry sherry
- 8 slices French bread for croutons
- 1 tablespoon chopped parsley
- 1 small head frisee (also called curly endive)
- 1 to 2 tablespoons fresh lemon juice (or to taste)
- 1/4 cup hazelnut oil
- 1/4 cup toasted hazelnuts
- 2 tablespoons duck cracklings (optional)
Method
- Turn the legs skin side down.
- Cut along each thigh bone and remove it.
- Preheat oven to 325 degrees.
- Remove the sinews from the duck liver.
- Season and saute in butter over high heat for three minutes.
- Pour in the Madeira or sherry and cook another minute.
- Mash the livers until smooth and set aside.
- Bake the bread in the oven for 10 minutes and allow to cool.
- Meanwhile, heat grill or broiler.
- Season the duck legs and broil for five minutes on the flesh side and eight minutes on the skin side.
- Spread the liver mixture on the croutons and sprinkle with chopped parsley.
- Wash and dry the frisee and place it in a salad bowl.
- Combine the lemon juice and hazelnut oil and season to taste with salt and pepper.
- Garnish with hazelnuts and toss the salad in the dressing.
- Divide the salad between two warm plates, place a duck leg on each one and sprinkle with liver croutons around the side.
- Sprinkle with duck cracklings if you like.
