NUTRITION

SERVINGS

INGREDIENTS

6 ounce duck leg

0.25 cup Yukon Gold potato

1 cup asparagus

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 whole garlic clove

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potatoes into one-inch cubes and place them in a large mixing bowl.

• 3

  Toss the potatoes with olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper until evenly coated.

• 4

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 25 minutes until golden and tender.

• 5

  Place the duck leg skin-side down in a cold cast-iron skillet and turn the heat to medium.

• 6

  Render the fat for 8 to 10 minutes without moving the leg until the skin is deeply browned and crispy.

• 7

  Flip the duck leg and cook for an additional 3 minutes to warm through, then remove from the pan and let rest.

• 8

  In the same skillet using the residual duck fat, quickly sauté the asparagus for 4 minutes until vibrant green and tender-crisp.

• 9

  Plate the crispy duck leg alongside the herb-roasted potatoes and sautéed asparagus.