This recipe combines the succulence of roasted duck legs with crispy smashed potatoes for a delightful meal. The fragrant herbs and garlic infuse the potatoes with flavor, making them a perfect accompaniment to the tender duck meat.
Ingredients: 4 large potatoes, washed and scrubbed. 2 duck legs. Salt and pepper to taste. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 tablespoon chopped fresh rosemary. 1 tablespoon chopped fresh thyme. 1 tablespoon butter.
Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the duck legs. In a pan, heat the olive oil over medium-high heat. For about three to four minutes on each side, sear the duck legs until they turn brown. Put the duck legs in a baking dish and roast them in a hot oven for an hour, or until they are crispy and cooked all the way through. In the meantime, boil potatoes in salted water for about 15 to 20 minutes, or until they are soft enough to pierce with a fork. Let it drain and cool down a bit. Use a fork or potato masher to smash the potatoes once they are cool until they are flattened but still whole. Put butter and minced garlic in the same pan that you used for the duck. This will take about one minute of cooking. Spread out the mashed potatoes in a single layer in the pan. Add thyme and rosemary on top. About 4 to 5 minutes on each side until golden brown and crispy. Toast duck legs and mix them with crispy duck fried potatoes.
Prep Time: 15 minutes
Cook Time: 80 minutes
elodie rose barnes
