Enjoy the rich, savory flavors of Moulard Duck Leg Quarters with beautifully crispy skin and a delicious glaze that enhances their natural taste!
Crispy Moulard Duck Leg Quarters with Herb Glaze
By Chicago Game & Gourmet
Crispy Moulard Duck Leg Quarters with Herb Glaze
4
10 minutes
45 minutes
Crispy Moulard Duck Leg Quarters with Herb Glaze is a succulent dish featuring tender duck legs with perfectly crisp, golden skin. The rich flavors are enhanced by a luscious glaze made from honey, balsamic vinegar, and freshly chopped herbs like thyme, rosemary, and parsley. Finished with a hint of lemon zest, this dish is both elegant and satisfying, perfect for any special occasion.
Ingredients
4 - Moulard Duck Leg Quarters
Salt
black pepper
1 tablespoon olive oil
1 cup chicken stock
2 tablespoons honey
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh parsley, chopped
Zest of 1 lemon
Directions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Duck:
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.- Sear the Duck:
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.- Roast:
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).- Make the Herb Glaze:
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.- Glaze and Finish:
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.- Serve:
Let the duck rest for a few minutes.
Serve hot, garnished with additional fresh herbs if desired.