Recipes
Duck leg
Duck lard
Small potatoes
Beef Dripping
Asparagus
Vegetables and spices according to the recipe or discretion
Marinate the duck leg in a duck fat, fresh thyme, garlic, salt and coarsely ground black pepper. Leave in the marinade for about 6-8 hours.
Put the duck leg with all the spices from the marinade to a heat-resistant dish. Add bay leaf, allspice, and oranges cut into quarters. Cover everything thoroughly with duck fat.
Keep in the oven heated to a temperature of 160 degrees for 1.5 hour. Then raise the temperature to 180 degrees and keep another 15 minutes.
With a sharp narrow knife cut small potatoes but be careful not to cut them through completely. Marinate them in a Beef Dripping with coarsely ground black pepper, generously sprinkle with salt, add fresh thyme, sage, sliced garlic, a pinch of smoked paprika. Put all on a baking sheet lined with parchment paper and keep in the oven preheated to 180 degrees for 40 minutes.
Peel the Asparagus from the bast, then blanch for a while and then cook in the butter emulsion with garlic for two minutes (butter emulsion vegetable stock, butter 1:1)
Serving our tasty dish:
Put the beautifully baked, delicious duck leg in the center of the plate. Next to it put the hasselback potatoes taken out straight from the oven. Arrange seasonal vegetables, asparagus, broad beans, favorite fruits all around.
Bon appetit!
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