Yesterday I went back to the house to get the 2 packages of duck legs, good butter, Jean Louis’ duck breasts, foie gras slices and assorted fish from the remaining refrigerator freezer. I took some other things out of the freezer also, but honestly, I abandoned a lot. Sometimes you just have to walk away. ¯\_(ツ)_/¯ I did grab some soy sauce, a few jars of spices and other food enhancers, but who can live otherwise?!
I must confess that this is not the first time we’ve walked away from perfectly good food but happily we were in underdeveloped countries where many people literally do not know where there next meal is coming from and you could easily and happily just give it away. In Sens, I often transfer the contents of the fridge and, if I’m going to be away a long time, the freezer to M. Parret who shares it with the rest of our friends. Unfortunately, in Stuttgart, there isn’t a soul who I would feel comfortable offering my “leftovers.” So that’s why.
There really is no way you can go wrong with fat, succulent French duck legs. I first seasoned and seared them in a hot skillet. After removing the legs, I added a heaping tablespoon of goose fat to the duck fat in the pan and stirred it into my prepared vegetables. Real good idea.
My husband ate this for lunch in a perfectly healthy way. With gusto 🙂
Crispy Duck Legs with Roasted Vegetables
4 large potatoes, cut into 8ths each
3 carrots, sliced
2 small fennel bulbs, slice
1 large onion, cut into 8 pieces
Salt and pepper
Dried for fresh thyme, chopped
4 duck legs, seasoned with salt, pepper and garlic powder
1 heaping tbsp goose fat
Place the potatoes, carrots, fennel and onion in a large bowl, season with salt, pepper, paprika and thyme. Set aside.
Brown and sear the duck legs in a hot skillet. Remove the legs and set aside. Add the goose fat to the hot skillet, stirring and scraping up the brown bits. Stir the contents of the skillet into the prepared vegetables.
Put the vegetables in a roasting pan, top with the legs, cover and roast at 350 F for 1 1/2 hour. Uncover, increase the oven temperature to 400 F and continue to roast for another 30 minutes.