balsamic duck legs with mushrooms
You need to steam the duck legs first. If you don't have a steamer, you can place a rack on ramekins that are turned upside down in a 9x15 pan so you can add water to it.
prep time
4 Hr
cook time
50 Min
method
Roast
yield
2 serving(s)
Ingredients
- DUCK
- 4 bone-in duck leg quarters
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1 small shallot, chopped
- 2 sprigs thyme
- 1 tablespoon honey
- salt and pepper
- MUSHROOMS
- 2 tablespoons olive oil
- 1/2 pound cremini mushrooms, cleaned and sliced
- 1 green onion, white and dark green parts separated
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon thyme leaves
- salt and pepper
How To Make balsamic duck legs with mushrooms
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Step 1Place the duck quarters in a bowl big enough to hold them. Mix the olive oil, vinegar, garlic, shallots, thyme sprigs, honey and salt and pepper. Rub all over the duck legs and let sit in the fridge for about 4 hours.
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Step 2Remove the duck from the marinade and reserve the marinade. Place the duck skin side up in steamer and bring the water to a boil. Steam for 20 minutes.
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Step 3Preheat oven 450 degrees F. Placed the steamed duck in a roasting dish. Brush with the marinade. Roast for 20 minutes. then remove from the oven and brush with more marinade. Tent with foil and let rest 10 minutes.
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Step 4Meanwhile, make the mushrooms. Add the olive oil to a skillet. Add the mushrooms the white of the green onion and cook about 5 minutes. Add the vinegar and thyme. Cook 3 more minutes and season with salt and pepper. Serve with the duck legs.
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Step 5Garnish with the dark green parts of the green onions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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