Roast Duck Leg With Fresh Salad

  • Difficulty: Basic
  • one hour
  • One serving

What’s the secret to cooking a perfect duck leg? Fry it until the skin is crispy, then transfer it to the oven until it’s cooked all the way through. That’s how, once you cut a piece, you will see that the meat is juicy and moist. The garlic and peppercorn mixture has a punchy, strong, intense flavor, but the roasting process transfers just the right touch of aroma to the meat!

Ingredients Needed for Roast Duck Leg With Fresh Salad

3 garlic cloves
½ teaspoon salt
1 teaspoon black pepper corn
1 duck leg
½ lettuce
1 red onion
2 radishes es
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon whole grain mustard

How to Cook Roast Duck Leg With Fresh Salad

  1. Preheat the garlic oven to 380 degrees F/190 degrees C.
  2. Crush the garlic cloves and put them into a mortar.
  3. Add the salt and the black peppercorn.
  4. Use a pestle and grind the garlic, salt, and peppercorn until you make a mixture.
  5. Rub the duck leg with this mixture.
  6. Then, heat the vegetable oil in an iron cast skillet and fry the duck leg first on the skin side, until it turns crispy, for 4-5 minutes. Then, turn it over and fry the other side until golden-brown, for 3-5 minutes.
  7. Put the iron cast skillet in the oven for about 30 minutes and roast the duck leg.
  8. Make the salad:
  9. Chop the lettuce, slice the red onion, and the radishes. Add them to a large bowl.
  10. Add the olive oil, balsamic vinegar, and wholegrain mustard.
  11. Season with salt and pepper, and mix.
  12. Serve the duck leg with the salad.

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