Grilled leg of duck served with mashed potatoes

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 11
Servings 1


Serving Change
  • 6
    duck leg portions
  • 1
    clove garlic, crushed
  • 1
    red chilli, finely chopped
  • 125
    olive oil
  • 45
    butter (optional)
  • 3
  • freshly ground black pepper
  • 6
    fresh sage leaves, chopped OR
  • 3
    dried sage, crumbled
  • 20
    fresh thyme sprigs, chopped
  • 6
    fresh rosemary sprigs, chopped


Pierce skin of duck all over with a fork to allow fat to drain and help skin crisp.
Mix together garlic, chillies, sage, thyme and rosemary.
Rub duck pieces with half the herb mixture.
Arrange duck pieces in a shallow baking pan, large enough to hold them in one layer.
Drizzle duck pieces with 125 ml oil, seasoned with salt and pepper.
Turn duck pieces over, rub with remaining herb mixture and drizzle with another 125 ml of seasoned oil.
Marinate duck pieces, covered with plastic wrap and chilled, for eight to 24 hours, turning pieces once.
Bring duck to room temperature before cooking.
Place duck pieces in a large grilling pan with a draining rack. (If desired, dot pan with butter.)
Grill duck pieces, skin side down, uncovered, under a hot grill for 10 minutes.
Turn pieces and grill for another 10 minutes (grill duck pieces in two batches if necessary).
Transfer pieces, skin side up, to a shallow baking pan.
Cover and roast in the middle of the oven at 180 °C for 20 to 30 minutes for medium-rare or, continue roasting to desired doneness.
After removing from oven, allow duck pieces to stand for 10 minutes.
Serve with mashed potatoes, garnished with herbs.

Read more on: poultry  |  bake  |  grill


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.