Recipe: Roast Duck Legs with Caramelized Shallots and Garlic

the appetizer:

Prepare for the winter party season with Seriously Simple Holidays by Diane Rossen Worthington, featuring recipes like Winter Chopped Salad; Roast Duck Legs with Caramelized Shallots and Garlic; and Savory Bread Pudding with Bacon, Peppers, and Spinach.

Roast Duck Legs with
Caramelized Shallots and Garlic

Serves 8

Recipes don't get much easier than this one. And the result is simply delicious. The caramelized sweet garlic and shallots are a perfect counterpoint to the crisp duck legs. Cooking duck legs is so much easier than roasting a whole duck because you avoid carving. Just be sure to drain the legs after cooking, because they release a lot of fat. Serve the duck legs on a bed of Polenta with Butternut Squash and Chestnuts (page 182 of the book). They are also wonderful with Cranberry-Pomegranate Sauce with Satsumas (page 212) and Rice Pilaf with Dried Cherries and Toasted Pistachios (page 189). Roasted Brussels Sprouts (page 177) are another excellent accompaniment.

Recommended wine:

These succulent duck legs demand a rich, bold red such as a Cabernet Sauvignon or Merlot. Pinot Noir also has the power to stand together with this wintertime dish.

Ingredients:

Eight 3/4- to 1-pound duck legs
Seriously Simple seasoning salt (page 208 of the book)
Freshly ground black pepper
16 large shallots
24 garlic cloves, peeled
2 tablespoons finely chopped fresh parsley for garnish

1. Preheat the oven to 325 degrees F. Place the duck legs on a large baking sheet and prick them with a fork to help release the fat during cooking. Season evenly with salt and pepper. Scatter the shallots and garlic around the pan.

2. Roast the duck legs for 1-1/2 to 2 hours, or until all the fat has rendered and the legs are very crisp and cooked through. Toss the garlic and shallots with tongs occasionally so they cook evenly; when they are very brown and cooked through, after about 1-1/4 hours, remove to paper towels to drain.

3. When the duck legs are done, remove to paper towels to soak up any remaining fat. Place on a platter along with the garlic and shallots. Sprinkle with the parsley and serve immediately.

The Clever Cook Could:

Shred the meat from the duck legs and add it to Winter Chopped Salad instead of chicken.
Use the duck fat instead of olive oil to roast potatoes in the oven.
Serve the duck with the braised cabbage and apple from the Cornish hen recipe (page 110).
Serve with Cranberry-Pomegranate Sauce (page 212) or Orange-Cranberry Sauce (page 213), or any purchased fruit relish.