As my grandpa always says, “martinis are like breasts. One’s not enough. And three’s too many.”
While that may be true, I’m a bit of a leg man myself.
Roasted Dug Leg with Duck Fat Fried Brussells Sprouts
Especially when it comes to duck! If I have many hours (6 or more) on a day off, you might just catch me attempting the ol’ ‘duck leg confit‘ trick! But for the purposes of this blog, and your valuable time…let’s just roast our duck leg and cut it down to a couple hours.
That being said, as usual, though we are NOT on a “diet” here…we are conscientious 😉
Duck leg will be accompanied by the duck skin, which is so friggin’ delicious! However, it is basically fat (which of course would be why it is so delicious). So…I choose to think about portion control here, in order to really enjoy the flavor I crave, but not over-do the unhealthy aspect of it. Therefore, I will only be having 1 duck leg (which is not a real large portion by any means).
Pommes Sarladaise (potatoes fried in duck fat with garlic) would seem the obvious pairing here, with the rendered duck fat and all…BUT, in order to take out the “if” and the “and”, we are going to enjoy brussells sprouts instead. Now, for the fun part….you better believe I’m going to sear those little babies up in duck fat though!
Fun Fact: Duck fat is way closer to olive oil, than it is butter. You: “Really!??” Me: “Yup!” You: “So then everything should be cooked in duck fat?” Me: “Yes! …ummm…I mean….no?”
…anyway, that’s a whole other show. Meanwhile, back in the kitchen….
What you’ll need:
Cook at home --> NO ifs, ands or BUTTER 