Duck Leg, Kale, Blackberry Jus Recipe
Recipe information
Make Duck Leg, Kale, Blackberry Jus in just 2h . Savor the rich flavors of tender duck leg, slow-cooked to perfection, served atop a bed of vibrant kale. Drizzled with a luscious blackberry jus that adds a delightful sweetness, this dish is a harmonious blend of savory and fruity notes, creating an unforgettable dining experience.
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Ingredients
Duck Leg and Kale
Preparation and Cooking
1. Prepare Duck Legs
Preheat the oven to 375°F (190°C). Season the duck legs with salt and black pepper. 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 for an additional 3-5 minutes.
2. Roast Duck Legs
Transfer the skillet to the preheated oven and roast the duck legs for 1 hour, or until the meat is tender and the skin is crispy.
3. Sauté Kale
In the same skillet, remove excess fat, leaving about 1 tablespoon. Add minced garlic and sauté for about 1 minute. Add chopped kale and cook until wilted, about 5-7 minutes. Pour in the chicken broth and cook until the liquid reduces slightly.
4. Make Blackberry Jus
In a small saucepan, combine blackberries, balsamic vinegar, honey, and thyme. Cook over medium heat, mashing the blackberries until they break down. Simmer for about 10 minutes until it thickens slightly. Strain through a fine mesh sieve to remove seeds.
5. Serve
Plate the sautéed kale, top with the roasted duck legs, and drizzle the blackberry jus over the duck. Serve warm.
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