Honey glazed duck leg with brussel sprouts and mushrooms
So the other morning I went to the market and decided to get duck leg. When I was on the way home I decided to go with an Asian twist. When I got home, I mixed my ingredients together. 1 tbsp soy sauce, 1 tbsp blood orange juice, 1 tbsp rice wine vinegar, 1 clove garlic, 1 chopped jalapeño and chopped cilantro.
Next I scored the duck is a criss cross and set in into a bowl. I then poured my mixture over it and put it in the fridge.
After 8 hours of maranading I took the duck out of the fridge and brushed it with honey. I then put it in the oven at 325 for 1hr 15mins and at when almost done, I glazed it again with honey and turned on the broiler, and let it go for 15min more. This way I could give the skin a good final blast of heat. Along with my duck leg I’m gonna make some brussel sprouts and mushrooms.
I sauteéd the brussel sprouts in evoo, butter, salt and pepper. When almost cooked I just splash it with a touch of the marinade and finished veggies, and put them on the plate. I then place the roasted duck leg on it with a final brush of honey and dug in. Here it is…
This recipe was made by Phil at Catskill Provisions. Let me know what you think!