Last fall at the supermarket, I was debating whether to buy some individually packaged duck legs with thighs when a friend passed by and picked up several packets. “Have you tried these?” I asked. To which she quickly replied that were they not only delicious, but also a terrific bargain at around $3 per serving. Since my husband never met a duck dish he didn’t like, I added a couple to my cart.
Uncertain how I’d prepare this purchase, I remembered on the way home a fabulous duck entrée I’d ordered in a Paris bistro several years back. It featured a duck breast that was quickly sautéed and sauced, then served atop a creamy parsnip puree. Duck legs, I reasoned, could be easily substituted, but would need a longer cooking time.
After several attempts, I had a recipe redolent of the inventive Paris original. I seasoned the pieces with a hearty mélange of rosemary, thyme, and sage, then quickly sautéed them along with carrots, leeks, and garlic. Next the duck legs, set atop the vegetables and surrounded by a simmering mixture of red wine and broth, were roasted until the meat was fork-tender. Because the meat was not covered completely by liquids, the tops browned nicely while in the oven. The parsnips were peeled, diced, and simmered in milk until tender before being puréed. Extra smooth and snowy white, they make an unexpected and luscious partner to the duck.
Roasted Duck Legs with Parsnip Puree
6 duck legs with thighs (8 to 10 oz each)
2 1/4 tsp crushed rosemary
2 1/4 tsp dried thyme leaves
2 1/4 tsp dried sage leaves
Kosher salt and freshly ground black pepper
3 tbsp olive oil for sautéing plus more if needed
1 1/2 cups diced carrots (1/4 in dice)
1 1/2 cups chopped leeks
6 garlic cloves peeled and smashed
4 cups reduced sodium beef stock
1 1/3 cups dry red wine
3 sprigs flat leaf parsley plus several extra for the garnish
3 bay leaves broken in half
Parsnip Puree (Recipe follows.)
1. Arrange a rack at center position and preheat the oven to 400 degrees F.
2. Trim any dangling, excess fat from the duck legs and then pat dry with clean paper towels. Mix together the rosemary, thyme, sage, 1 tsp salt, and 1/2 tsp pepper in a small bowl, and then rub this mixture on both sides of the duck pieces.
3. Heat the oil in a large (12 inch) heavy ovenproof skillet or large flameproof roasting pan over medium high heat until quite hot. Brown the duck on both sides 7 to 8 minutes per side. Remove to a platter.
4. Pour off all but 3 tbsp of the drippings (or add more oil to make this amount and add the carrots and leeks. Sauté, stirring, until just softened, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the stock, wine, parsley sprigs, and bay leaves. Return the duck to the pan. Liquids should not cover the duck, but come just about half way up their sides. Bring mixture to a simmer and then place in the oven.
5. Roast the duck 45 minutes, then lower the heat to 375 degrees and continue to roast until the thighs are golden brown on top and very tender when pierced with a sharp knife, 25 to 30 minutes more.
6. Remove the pan from the oven, transfer the duck to a platter and tent loosely with foil. Strain the vegetables from the liquids in the pan, and discard the bay leaves and parsley. Puree one generous cup of the vegetables in a food processor or blender and set aside.
7. Return the liquids to the pan and skim off and discard any fat. Whisk the pureed vegetables into the sauce and cook over medium heat until mixture has thickened and coats the back of a spoon, 2 to 3 minutes. Season the sauce with salt and pepper. Ladle some sauce over the duck and serve the remaining sauce in a small bowl. Garnish the duck with parsley. Serves 6.
Parsnip Puree
4 cups milk plus more if needed, preferably whole milk
3 to 4 bay leaves broken in half
2 pounds parsnips, peeled and cut into 3/4 in cubes
Kosher salt and freshly ground black pepper
1. Place the milk and bay leaves in a medium, heavy saucepan over medium heat, and bring to a simmer. Add the parsnips and cook at a gentle simmer until tender when pierced with a knife, about 20 minutes.
2. Puree the parsnips using an immersion blender or a food mill. Or mash with a potato masher or ricer. Whisk the mixture until it is smooth, adding more milk if needed. Season with 1/2 to 1 tsp salt and 1/2 tsp pepper, adding more of each if needed. Mound in a serving bowl, and serve with the duck. Serves 6
Copyright Betty Rosbottom 2014
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