4.9 from 258 votes
Roasted Duck Legs with Carrot Purée & Homemade Onion Jam
Roasted Duck Legs are slowly cooked wrapped in foil for tenderness, then crisped to golden skin. Served alongside creamy carrot purée made by boiling and blending carrots with butter, and a sweet homemade onion jam cooked from red onions, sugar, and red wine, this combination delivers savory, smooth, and sweet components on one plate.
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings:
2
servings
Course:
Main Course
Cuisine:
International
Ingredients
- 2 duck legs
Carrot Puree:
- 400 g carrot
- 60 g butter
Homemade Onion Jam:
- 4 red onions
- 30 ml red wine
- 60 g sugar
- salt
- black pepper
Instructions
- Clean the duck of excess skin/fat and season with salt and pepper. Wrap in baking paper, then in aluminum foil and cook in the oven for 2 hours at 180 °C (356 °F) in a pan with a little water.
- Clean and chop the carrots, then boil in salted water.
- When the carrots are cooked, drain and mash them with the butter in a blender to create a creamy purée.
- Clean the red onion and cut it jullienne, then cook in a saucepan with the red wine over low heat.
- When the onion has softened, can add the sugar and continue to cook it until it starts to boil with thick bubbles, but be careful not to burn it as the sugar will turn brown and bitter.
- Before serving, remove the duck thighs from the foil and brown for 5-10 minutes in a well heated oven until the skin is golden brown and crispy.
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