Annashortcakes is a blog I follow and I am always interested to see her new posts. The other day she had an unique recipe for mustard marinated and grilled brussel sprouts. I meant to duplicate the recipe to the letter but I didn’t, so please visit her blog.
Some days I just can’t be bothered. Today was a day like that. I had to go to coffee in the morning, then the marché, then the tailor, then the computer store and by the time I started cooking, I had lost interest. Jade thought I should take pictures anyway. So that’s why.
I placed the duck legs on the cutting board and just shook on some salt, pepper, piment d’espelette, like whatever, put some butter in the pan and roasted them with rosemary sprigs until they were done. Good but no glamour. I did put some leftover plum sauce on Jade’s portion.
Butter Roasted Duck Legs with Brussel Sprouts
2 duck legs
Salt and pepper
2 sprigs rosemary
2 tbsp butter
1/2 lb brussel sprouts, halved
1 large garlic clove, sliced
1 tbsp whole grain mustard
Salt and pepper
1 1/2 tbsp olive oil
4 cherry tomatoes, halved
Season the duck legs with salt, pepper and piment d’espelette. Preheat the oven to 350 F and melt the butter in a baking pan. Add the rosemary sprigs and duck legs to the pan skin side down, then roast for 30 minutes. Turn the legs skin side up and continue to roast for another 30 minutes. Pour off the accumulated fat and then roast for a final 30 minutes.
Mix the brussel sprouts, garlic, mustard, salt and pepper together. Heat the olive oil in a frying pan, then add the brussel sprouts and pan roast until brown and tender. Add the tomatoes, and cook covered for about 1 – 2 minutes.