Duck Legs with Morels and Roasted Potatoes

Author’s Recipe: Zhang Zhang

This Duck Legs with Roasted Potatoes, Onions, and Morels is a main course that combines the rich taste of duck legs with the earthiness of sautéed morel mushrooms and the comforting flavors of roasted potatoes and onions. Unique techniques may include rendering duck fat to roast the potatoes instead of using oil for extra crispiness and deglazing the duck cooking pan to create a red wine and balsamic vinegar butter sauce.

Cooking Time
2 hours

Dietary Restrictions
Gluten-free

Inspiration
Going through Julia Child’s books and eating many ducks.

Ingredients

For the Duck Legs:

• 2 duck legs
• Salt and freshly ground black pepper, to taste
• 1 sprig fresh parsley, chopped
• 1 sprig fresh rosemary
• 2 cloves garlic, minced

For the Roasted Potatoes and Onions:

• 1 pound potatoes, chopped, or small potatoes halved or quartered
• 1 large onion, sliced
• 2 tablespoons duck fat (reserved from cooking the duck legs)
• Salt and freshly ground black pepper, to taste

For the Morels:

• 1/2 pound fresh morel mushrooms, cleaned and halved (more if making for a separate dish)
• 1 tablespoon butter
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• Chives, chopped for garnish

For the Sauce:

• 1/2 cup dry red wine
• 1/4 cup duck/chicken/vegetable stock
• 1 tablespoon balsamic vinegar (the real, thick type, not the runny salad vinegar). Substitute with a jam with seeds strained out, like blackcurrant or raspberry if needed.
• 1/2 tablespoon sugar or maple syrup
• 1 tablespoon butter

Optional Garnishes:

• Fresh parsley, chopped
• Fresh chives, chopped

Instructions

• Preheat oven to 325°F (160°C).

Prepare the Duck Legs:

• Pat the duck legs dry with paper towels and season them generously with salt and pepper.
• In a large, oven-safe skillet or Dutch oven, place the duck legs skin side down over medium heat. Cook for about 10-15 minutes until the skin is crispy and golden brown. Flip the legs and cook for another 2-3 minutes.
• Remove the duck legs from the skillet and set aside. Keep at least 2 tablespoons of the rendered duck fat (for the potatoes).

Roast the Duck Legs:

• Add the minced garlic, chopped parsley, and rosemary sprig to the skillet. Place the duck legs back in the skillet, skin side up.
• Transfer the skillet to the preheated oven and roast for about 1 to 1.5 hours, or until the duck legs are tender and cooked through.

Prepare the Potatoes and Onions:

• While the duck is roasting, place the halved potatoes and sliced onions in a large bowl. – Toss with the reserved duck fat, salt, and pepper.
• Spread the potatoes and onions on a baking sheet in a single layer. Roast in the same oven as the duck for about 45-50 minutes, or until golden brown and crispy, turning halfway through.

Prepare Morels Sautéed in Butter:

• About 15 minutes before the duck and potatoes are done, melt the butter in a second skillet (nonstick preferred) over medium heat.
• Add the minced garlic and sauté for about 1-2 minutes until fragrant.
• Add the cleaned and halved morels to the skillet. Sauté for about 6-8 minutes, stirring occasionally, until the morels are tender and slightly crispy on the edges.
• Season with salt, pepper, and off heat, stir in the chopped chives.

Deglaze Duck and Make the Sauce:

• Once the duck legs and potatoes are done, remove them from the skillet and tray, and keep warm. Do not cover or it will soften. Discard the rosemary.
• Place the skillet back on the stove over medium-high heat. Pour the red wine to deglaze the pan, scraping up any browned bits from the bottom and mixing.
• Reduce the wine by half, then add the chicken or duck stock, balsamic vinegar, sugar (or maple syrup). Monitor and boil until the sauce has thickened to coat a spoon with a thick layer, about 10-15 minutes.
• Remove the skillet from heat and stir in the butter until melted and the sauce is glossy.

Serve:

• Arrange the roasted potatoes and onions on a serving platter. Place the duck legs on top.
• Spoon the sautéed morels over the duck legs and potatoes.
• Drizzle the sauce over the duck legs and garnish with chopped fresh parsley and/or chives, if desired.

More Tips

• The morel recipe can be scaled up as a separate standalone dish or side, if desired.
• For extra flavor, marinate the duck legs with rosemary, garlic, salt, and pepper for a few hours or overnight before cooking.
• Ensure the potatoes are well coated in duck fat to achieve maximum crispiness.
• The sauce can be strained through a fine sieve for a smoother texture.
• As a substitute, the sauce can be replaced with cranberry sauce, blackcurrant jam, soy sauce glaze, or any preferred sweet & salty or sour sauce.