Balsamic Duck Legs with Mushrooms

  • Ingredients

    • 4 Duck Legs
    • 3 tbsp olive oil
    • 3 tbsp balsamic vinegar
    • 2 garlic cloves
    • 1 small shallot
    • 4 sprigs fresh thyme
    • kosher salt and ground pepper
    • Mushrooms:
    • 2 tbs olive oil
    • 1/2 lb cremini mushrooms, stems removed and caps thickly sliced
    • 1 green onion thinly sliced
    • 2 tbsp balsamic vinegar
    • 1/2 tsp fresh thyme
    • kosher salt and ground pepper.
  • Directions

    1: Pat the duck dry with paper towels. In a shallow, nonreactive bowl large enough to hold the duck legs, stir together the oil, vinegar, garlic, shallot, thyme, 1/2 tsp salt and a 1/2 tsp ground pepper. Add the duck legs, turn to coat, cover and refrigerate for 3-4 hours, turning the legs once or twice.

  • 2: Remove the duck legs from the marinade. Put the marinade into a sauce pan, bring to a boil over high heat. Remove from heat and reserve to use as a glaze.

    3: Select a pot large enough to hold a footed flat rack on which the duck legs will stand, at least 2 inches above the bottoms of the pot. Add water to a depth of about 1 inch.

    4: Place the duck legs skin side up on the rack. Bring water to a boil, cover tightly and steam the duck until the skin is translucent, about 20 minutes.

    5: Meanwhile, preheat oven to 450. Line a roasting pan large enough to hold the duck legs in a single layer with heavy-duty aluminum foil. Place a flat rack in the pan.
    When the duck legs are ready, transfer them skin side up to the rack on the prepared pan.

    6: Brush the skin with some of the glaze, and roast until the skin is brown and crisp and a thermometer inserted into the thickest part of a thigh away from the bone registers 170 degrees. (about 20 minutes)

    7: Remove the pan from oven and brush the drumsticks again with the glaze. Tent with aluminum foil and let rest for 5 minutes. Meanwhile, prepare the mushrooms: In a large fry pan over medium-high heat, warm the oil, add the mushrooms and green onion and sauté until the mushrooms release their liquid, about 2-5 minutes.   Add the vinegar and thyme and sprinkle with salt and pepper. Cook until the mushrooms are softened and most of the liquid has evaporated, 2-3 minutes longer.

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