Farm Raised Herb Crusted Duck Legs with Duck Fat Roasted Potatoes and Purple Carrots, Sautéed Lacinato Kale and Pickled Figs

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When my time is limited and I don’t want take-out, I make good use from ready made ingredients or those that need little prep to create a tasty meal on a busy weeknight.  I created this dish when I had only about 20 minutes to prep time.      IMG_2571

Farm Raised Herb Crusted Duck Legs with Duck Fat Roasted Potatoes and Purple Carrots, Sautéed Lacinato Kale and Pickled Figs
Serves 2
Prep everything in record time and toss in the oven and let it do all the work so you can get back to other projects while the duck legs are roasting. Using vegetables that don't need much prep work makes this dish perfect for a busy week night.
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Prep Time
20 min
Cook Time
1 hr 35 min
Total Time
1 hr 55 min
Prep Time
20 min
Cook Time
1 hr 35 min
Total Time
1 hr 55 min
For the Duck
  1. 4 Farm Raised Duck Legs (Maple Leaf Farms brand)
  2. 2 tbs. Dried Lemon Verbena
  3. 2 tbs. Dried Tarragon
  4. 2 tbs. Dried Onion Flakes
  5. 1-1/2 tbs Garlic Powder
  6. 1 tbs. Kosher Salt
  7. 1 tbs. Fresh Ground Black Pepper
For the Vegetables
  1. 7 Honey Gold Potatoes (substitute red skinned potatoes, or any waxy potatoes)
  2. 2 Bunches Purple Baby Carrots (about 12 carrots total)
  3. 1 bunch (about 10) Lacinato Kale Leaves
  4. 1/2 tsp. Red Pepper Flakes
Extra Ingredients
  1. 1 jar Pickled Figs (substitute tart cherry preserves)
  2. 1/3 cup Lavender vinegar (or sherry vinegar or red wine vinegar)
  3. Kosher Salt
  4. Black Pepper
For the Duck
  1. Preheat the oven to 375 degrees.
  2. Make a dry rub of all the herbs and spices and rub on both sides of the duck legs.
  3. Place the duck legs in a large oven safe sauté pan (I used a cast iron pan).
  4. Place in the oven and set the timer for 75 minutes.
For the Vegetables
  1. Quarter the honey gold potatoes and place in a bowl of cold water and set aside (leave the skin on).
  2. Rinse and dry baby carrots and set aside (no need to peel them).
  3. Chop the kale into 2 inch pieces and set aside.
  4. If using pickled figs (or cherries), just set aside until ready to use.
  5. When the timer for the duck goes off, remove the legs and set aside.
  6. Drain the potatoes and add the potatoes and carrots into the pan and stir them to coat them in duck fat.
  7. Season with salt and pepper.
  8. Place the duck legs back in the pan on top of the vegetables.
  9. Roast another 20 minutes.
  10. Remove the duck legs, potatoes and carrots, and place the pan on the stove top.
  11. Turn the heat to medium and add the kale and red pepper flakes.
  12. Saute the kale for 2 minutes, season with salt and pepper, and remove kale.
To Finish
  1. Deglaze the pan with the lavender vinegar (or other vinegar).
  2. Then add 5 tbs. pickled figs (or tart cherry preserves), just until warmed through.
To Plate
  1. Portion out the kale in two and place the sautéed kale on the center of two plates.
  2. Add the potatoes and Carrots on both sides of the kale.
  3. Place two duck legs per plate.
  4. Spoon sauce near duck legs.
He Hunts She Cooks http://hehuntsshecooks.com/