John Myers
Provencal Duck Legs from Tin
The perfect provencal duck legs from tin recipe with a picture and simple step-by-step instructions.
- 1,5 tbsp Olive oil
- 4 piece Duck legs á approx. 300 gr
- 650 gr Potatoes
- 2 piece Big onions
- 3 Branches Rosemary fresh
- 2 tbsp Liquid honey
- 1 piece Lemon, the juice of it
- Salt pepper
- 4 piece Garlic cloves
- 4 tbsp Black pitted olives
- Preheat the oven to 180 degrees circulating air. Brush a deep baking sheet with 1/2 tablespoon of oil. Place the legs skin up on the tray and cook in the oven (middle rack) for 20 minutes.
- In the meantime, peel the potatoes and onions and cut lengthways into wedges. Wash the rosemary and cut into small pieces. Mix the honey, lemon juice and remaining oil with 1 teaspoon salt and plenty of pepper. Peel and squeeze the garlic. Turn the stove down to 150 degrees.
- After 20 minutes, brush the duck legs with half of the marinade. Place the potatoes, rosemary and olives with the onions next to the legs. Season everything with salt and pepper and stew for 15 minutes. If necessary, add a little water and brush again with the rest of the marinade. Now cook in the oven for another 30 minutes, until the duck legs are crispy and the potatoes are soft.
- Arrange everything from the tray on plates and enjoy.
Facebook Comments