Duck Leg Clemenceau Recipe

Cooking Instructions

1. 1

   Prepare Duck Legs

   Preheat your oven to 375°F (190°C). Season the duck legs with salt, black pepper, and fresh thyme. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the duck legs skin-side down until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes.

2. 2

   Roast Duck Legs

   Transfer the skillet to the preheated oven and roast the duck legs for 30-35 minutes, or until the internal temperature reaches 165°F (74°C). Once done, remove from the oven and let them rest.

3. 3

   Cook Potatoes and Peas

   While the duck is roasting, bring a pot of salted water to boil. Add diced potatoes and cook for 10-15 minutes until tender. In the last 2 minutes of cooking, add the petit peas. Drain and set aside.

4. 4

   Prepare Bacon

   In a separate pan, cook the chopped bacon over medium heat until crispy. Remove from the pan and drain on paper towels.

5. 5

   Combine and Serve

   In a large serving dish, combine the cooked potatoes, petit peas, and crispy bacon. Serve the duck legs on top, drizzled with blueberry demi-glace. Enjoy!