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Best Recipes, Mains

Duck legs roasted with mustard

Duck legs roasted with mustard
Ricardo DeAratanha / Los Angeles Times

As someone who cooks by the calendar, I've always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter. It's a great ingredient ... Read more

Total time: 1 1/2 to 2 hours | Serves 2 to 4
  • 4 duck legs (thighs included, about 2 1/2 pounds)
  • 2 teaspoons herbes de Provence, crumbled
  • Sea salt and freshly ground black pepper
  • 4 tablespoons Dijon mustard
  • 1/3 cup panko or other dry breadcrumbs
  • 2 tablespoons melted butter
  • 6 cups mesclun or other greens

Step 1Heat the oven to 325 degrees.

Step 2Rinse the duck legs and pat them dry. Rub them all over with the herbes de Provence. Season well with salt and pepper. Spread the mustard over the skin side of each leg to coat thinly. Lay the legs in a shallow baking dish, leaving space between them. Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the melted butter.

Step 3Roast 1 1/2 to 2 hours, or until the meat is very tender and the coating is crisp. Serve on a bed of mesclun (no dressing is necessary as the duck juices and mustard will coat the salad).

Note: This recipe is adapted from one in Madeleine Kamman's "In Madeleine's Kitchen.".


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