ROAST DUCK LEG WITH PUMPKIN AND CHARD

PREPARATION 240MIN

SERVES 4 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

4 duck legs

• 1 kg duck fat

• 1 small pumpkin

• 1 small bunch of fresh thyme

• 6 unpeeled garlic cloves

• 1 bunch chard of different colors 

• sea salt

• 2 tablespoons butter

• 1 tablespoon extra virgin olive oil

• 100 ml meat sauce


PREPARATION METHOD

Season with salt, 4 crushed garlic cloves and a little thyme, cover with the fat and bake at 100°C for 4 hours. Remove the duck from the fat and leave to cool. The pumpkin can be roasted at the same time as the duck, it just takes less time. 

Put a pan of water on the heat and bring to the boil. Once the chard has been washed, boil it for 1 minute, then cool in iced water.  Drain and dry the excess water. Heat a frying pan, add a little olive oil and add the chard, season with salt and allow to heat slightly. Heat the meat sauce and add a little butter. Arrange the duck and pumpkin, the chard and finish with the hot sauce.


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