Breaded duck legs with mashed potatoes and garden leeks

Tues Dec. 21

The duck legs and thighs were cooked according to Julia. She gives the duck an initial roasting at the People's Temperature for 30 minutes, then separates the legs and thighs from the carcass, paints them with a lick of Dijon mustard, and rolls them in fresh crumbs (we used panko). Then they go back into the upper third of a 400 degree oven to roast for about a half hour more, until tender. Once they were out and resting, we deglazed the pan with dried cranberries from Beamer's in Canada, plumped with Madiera. And leeks from the garden - in a very cold late December. Mashers on the side, for comfort and completion.