Saturday, January 03, 2015

Duck Legs and Roast Vegetables

Saturday December 27
Part of our Christmastide Fat Fest.  
The legs were packed with a lot of little duck scraps from the carcass, and had been resting in their dry marinade of salt, allspice, and thyme for two days.  Most sources advised roasting them at very low heat for an hour and a half or more, confit-style, but we didn't realize that until we were already hungry. 

So we roasted them on a flat pan, together with an assortment of Brussels sprouts, shallots, and turnips, at 375º on convect for about a half hour.  
That was that - and damn good, too. 

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