Equipment
Ingredients
Duck Legs
- 4 duck legs, whole, bone-in, skin-on
- 10 g sea salt
- 4 fresh thyme sprigs
- 4 garlic cloves, smashed
Liver Vinaigrette
- 100 g fresh duck livers, cleaned and trimmed
- 1 shallot, minced
- 30 ml sherry vinegar
- 10 g dijon mustard
- 45 ml walnut oil
- 15 ml duck fat
Salad
- 2 frisée lettuce, washed and torn
- 10 g chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 718 kcal
- Protein
- 71 g
- Carbohydrates
- 8 g
- Fat
- 46 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 1348 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 129 mg
- Potassium
- 301 mg
- Calcium
- 72 mg
- Iron
- 14.6 mg
- Magnesium
- 10 mg
- Phosphorus
- 78 mg
- Zinc
- 0.9 mg
- Vitamin A
- 3114 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 13.5 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.23 mg
- Niacin
- 1.7 mg
- Folate
- 187 mcg
- Water
- 25 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a sharp knife, score the skin of the duck legs in a diamond pattern without cutting into the meat. Season generously with sea salt on all sides.
Place duck legs skin-side up on a rack in a roasting pan. Tuck thyme and smashed garlic underneath. Roast at 150°C/300°F for 2 to 2.5 hours, until the meat is very tender and pulls away from the bone. Reserve the rendered fat.
While duck rests, heat 1 tbsp of reserved duck fat in a sauté pan over medium-high heat. Season duck livers and sear quickly until browned but still pink in the center, about 2 minutes. Add shallots and cook for 1 minute more.
Transfer the warm livers and shallots to a blender. Add sherry vinegar, Dijon mustard, and walnut oil. Puree until smooth and creamy. Season with salt and pepper to taste. If too thick, thin with a teaspoon of warm water.
Preheat grill to high heat. Place the roasted duck legs skin-side down on the grill. Grill for 3-5 minutes to crisp the skin and add char. Watch carefully for flare-ups caused by dripping fat.
In a large bowl, toss the frisée with the warm liver dressing until evenly coated. Divide the salad among plates and top each with a grilled duck leg. Garnish with chopped chives.
Chef's Notes
- Pricking or scoring the skin is crucial; it allows the fat to render out, self-basting the meat while crisping the skin.
- The liver dressing adds a savory 'umami' depth that mimics a warm pâté; do not overcook the livers or the texture will become grainy.
- If you cannot find walnut oil, hazelnut oil is a great alternative, or use a high-quality extra virgin olive oil.
- This 'slow-roast then grill' method mimics the texture of confit without requiring liters of extra duck fat.
- For safety, duck livers should be seared but can remain pink inside; however, immunocompromised individuals should cook them through.
Storage
Refrigerator: 3 days — Store duck and dressing separately. Dress salad immediately before serving.
Reheating: Reheat duck in a 180°C oven until skin is crisp again. Serve dressing warm or room temperature.
Troubleshooting
Duck skin is flabby, not crisp
Cause: Roasting temperature was too low or humidity was too high in oven
Fix: Grill skin-side down longer over direct heat, watching constantly
Prevention: Ensure rack is used so air circulates; finish on high heat grill
Dressing is separated/oily
Cause: Oil added too quickly or mixture not warm enough to emulsify
Fix: Add a teaspoon of warm water and blend again on high
Prevention: Blend on high speed
Cultural Context
This dish draws inspiration from the classic French bistro salad 'Frisée aux Lardons' and the tradition of 'Salade Périgourdine.' It highlights the regional affinity for waterfowl and rich organ meats, balancing fatty richness with the sharp bitterness of chicory greens.
