Saturday, September 26, 2009

Roast Duck Salad

Two duck legs, marinated with balsamic vinegar and chipotle chiles, browned skin side down in a cast iron skillet. Then placed in a 375 degree oven along with sliced waxy potatoes. After an hour and a half or so, you'll discover succulent roast duck, and a skillet full of duck-fat crisped potatoes. Serve over a bed of greens with goats cheese and raspberries and a dressing of duck fat and lemon juice.

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