Crispy Moulard Duck Leg Quarters with Herb Glaze

Directions

1. Preheat the Oven:
2. Preheat your oven to 375°F (190°C).
3. Prepare the Duck:

4. Pat the duck leg quarters dry with paper towels. This step is crucial for achieving crispy skin.
   
   Season the duck generously with salt and pepper on both sides.

5. Sear the Duck:

6. In a large ovenproof skillet or sauté pan, heat the olive oil over medium-high heat.
   
   Place the duck legs skin-side down in the skillet. Sear for about 7-8 minutes, or until the skin is deeply golden and crispy.
   
   Flip the duck legs over and cook for another 2 minutes on the flesh side.

7. Roast:

8. Remove excess fat from the pan, leaving about 2 tablespoons.
   
   Add the chicken stock to the pan and transfer it to the preheated oven.
   
   Roast the duck for 45-50 minutes, or until the internal temperature reaches 165°F (74°C).

9. Make the Herb Glaze:

10. While the duck is roasting, prepare the herb glaze.
    
    In a small saucepan over medium heat, combine honey, balsamic vinegar, and minced garlic. Cook, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
    
    Stir in the thyme, rosemary, parsley, and lemon zest. Cook for another minute, then remove from heat.

11. Glaze and Finish:

12. Once the duck is done roasting, remove it from the oven.
    
    Brush the prepared herb glaze generously over the duck legs.
    
    Return the duck to the oven and broil for 2-3 minutes, or until the glaze is bubbly and slightly caramelized.

13. Serve:

14. Let the duck rest for a few minutes.
    
    Serve hot, garnished with additional fresh herbs if desired.