NUTRITION

SERVINGS

INGREDIENTS

1.5 whole duck legs

1 cup fingerling potatoes

0.5 tbsp duck fat

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 cups arugula

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the fingerling potatoes in half lengthwise and place them on a parchment-lined baking sheet.

• 3

  Mince the garlic, rosemary, and thyme, then toss with the potatoes, duck fat, sea salt, and black pepper until evenly coated.

• 4

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and tender.

• 5

  While the potatoes roast, place the duck legs skin-side down in a cold cast-iron skillet.

• 6

  Turn the heat to medium and allow the fat to render out for 8-10 minutes without moving the duck, until the skin becomes very dark gold and crispy.

• 7

  Flip the duck legs and cook for an additional 3 minutes on the flesh side to ensure they are heated through.

• 8

  Arrange a bed of fresh arugula on a plate, top with the herb-roasted potatoes, and place the crispy duck legs alongside.