This recipe it taken from “The Whole Beast” by fergus Henderson cookbook. As always we try to focus on cuts of meat that are often overlooked.
Duck legs and carrots
duck fat or unsalted butter
6 duck legs
1 onion, peeled and sliced
2 leeks, cleaned and sliced
8 gloves of garlic, peeled and kept whole
14 medium-sized carrots, peeled and chopped into 1/4″ rounds
a bundle of parsley and 4 sprigs of rosemary (be careful here, too much rosemary will take over the dish)
2 bay leaves
1 chile, kept whole
sea salt and fresh ground black pepper
about 1 3/4 cups chicken stock
Get a frying pan hot, add a spoonful of duck fat or butter, wait until it is sizzling, and then brown the duck legs on both sides. Remove from the pan and set aside. In the same pan cook the onion, leeks, and garlic. Mix in the carrots and cook for 3 more minutes, then decant all the vegetables into a deep ovenproof dish. Nestle in the herb bundle, bay leaves and chile. Press the duck legs into the carrot bed, skin side upward, season the dish with salt and pepper, and pour chicken stock over until the duck legs are showing like alligators in a swamp. Place in a medium to hot 375 degree F oven for 1.5 hours, keeping an eye on it so it does not burn–if it threatens to, cover the dish with foil. Check the legs with a knife; you want them thoroughly giving.
When cooked the carrots will have drawn up the duck fat and the stock reduced to a rich juice; the duck skin should be brown and crispy. Serve with bread to mop up the juices and follow with a green salad.