This recipe is a perfect combination of sweet and savory flavors – and that’s the best combo for a fantastic duck legs dish. The tender and juicy duck legs pair perfectly with the smooth carrot purée, while the sweet and tangy onion jam adds a nice contrast in flavor.
- To start, season the duck legs with salt and pepper and cook them in the oven for 2 hours, wrapped in baking paper and aluminum foil to keep the meat moist and tender. While the duck is cooking, boil the carrots and mash them together with a generous dollop of butter to make a creamy and flavorful purée.
- Next, slice the red onions thinly and cook slowly with red wine until they are soft and caramelized. Then add sugar to the pan and cook until it forms thick bubbles, creating a delicious and flavorful onion jam.
- To finish the dish, remove the duck from the foil and brown in the oven for a few minutes until the skin is crispy and golden brown. Spread the creamy carrot purée on a plate, top with the duck thigh, and finish with a spoonful of the sweet and tangy onion jam.
Roasted Duck Legs with Carrot Purée & Homemade Onion Jam
Mashed carrots, roasted duck legs, and onion jam is definitely a winning dinner combination! 
Servings 2 servings
Ingredients
- 2 duck legs
Carrots Puree
- 400 g carrots
- 60 g butter
Homemade Onion Jam
- 4 red onions
- 30 ml red wine
- 60 g sugar
- salt
- pepper
Instructions
-
Clean the duck of excess skin/fat and season with salt and pepper. Wrap in baking paper, then in aluminum foil and cook in the oven for 2 hours at 180 °C (356 °F) in a pan with a little water.
-
Clean and chop the carrots, then boil in salted water.
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When the carrots are cooked, drain and mash them with the butter in a blander to create a creamy purée.
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Clean the red onion and cut it jullienne, then cook in a saucepan with the red wine over low heat. When the onion has softened, can add the sugar and continue to cook it until it starts to boil with thick bubbles, but be careful not to burn it as the sugar will turn brown and bitter.
-
Before serving, remove the duck thighs from the foil and brown for 5-10 minutes in a well heated oven until the skin is golden brown and crispy.
Notes
Related: Duck Confit By Chef Simon Moss
Related: French Roast Duck with Orange Sauce
Related: What Does Duck Taste Like: Taste and Preparation
Related: What is Confit? Confit Explained by a Swiss Chef
Related: Duck Breast with Potatoes, Spinach and Berry Sauce
Related: Smoked Duck Salad with Feta & Blackberry Sauce
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