Crispy Duck Leg over Buttermilk Mashed Potatoes

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

At a glance

Main Ingredient

Poultry

Cuisine Type

American

Menu Part

Entrée

Serves

Yield: 12

Ingredients

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

Methods/Steps

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.