Crispy Duck Leg over Buttermilk Mashed Potatoes

Menu Part: 
Cuisine Type: 

With a mix of aromatic herbs and au jus, this rich duck preparation is nestled against a bed of decadently creamy mashed potatoes.


6 lb. Idaho potatoes,peeled
2 cups buttermilk
2 cups heavy cream
1 lb. unsalted butter,cubed
2 tsp. lemon juice
12 large duck legs
1 head of garlic
2 sprigs of rosemary
2 tsp. whole black peppercorns
2 bay leaves
2 qt. rendered duck fat
4 lb. duck bones
6 lb. veal bones
2 qt. mirepoix
1⁄2 cup fresh thyme
2⁄3 cup fresh rosemary
4 tbsp. whole black peppercorns
2 bay leaves
2 cups tomato paste
2 bunches parsley
4 qt. white tine
4 heads garlic, cut in half
2 bunches fresh rosemary
1⁄4 cup brown roux


1. Cube and boil potatoes until tender and drain. In a sauce pan, bring buttermilk and cream to a boil and set aside. In the bowl of a mixer, whip potatoes to remove lumps. Add butter and mix until incorporated. Add warm milk mixture and lemon juice and combine thoroughly. Season to taste and reserve.

2. Remove the thigh bone from the duck legs. Season with salt and ground white pepper and refrigerate overnight. In a large pot, place duck legs, garlic, rosemary, peppercorns, bay leaf and duck fat. Roast in a 325°F oven approx. 3 hr. or until meat easily pulls off bone.

3. For duck stock, place bones, mirepoix, thyme, rosemary, peppercorns, bay leaf, tomato paste and parsley into a stock pot and cover with 6 in. cold water. Simmer for 10 hr., skimming occasionally. Strain through a fine sieve and reduce liquid by 1⁄4 . Set aside.

4. For duck jus, simmer wine, garlic and rosemary in a saucepan until reduced by 2⁄3. Add reserved duck stock and roux and reduce again by 1⁄3. Season to taste and reserve warm.

5. For service: Place 1 duck leg under a broiler until crispy and heated through. Mound 4 oz. mashed potatoes on a plate, top with duck leg and spoon duck jus over.

Source: Recipe from Chef Tom Coohill

More From FoodService Director

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

FSD Resources