DUCK LEG AND THIGH WITH MASHED POTATOES AND APRICOT JAM

PREPARATION 120MIN

SERVES 6 SERVINGS

NIVEL EASY

INGREDIENTS

06 VILLA GERMANIA DUCK LEGS AND THIGHS

• Fresh herbs (rosemary, thyme, sage)

• 600g of sweet potatoes, peeled

• 200g of cream cheese

• Apricot jam

• Spicy paprika, black pepper, and salt

PREPARATION METHOD

Make a circular cut on the duck legs and thighs at the end of the leg (to cut the tendons and separate the meat from the bone during cooking). Season the duck legs with salt, pepper, and fresh herbs to taste. Let marinate for six hours. Bake the legs at 150 degrees Celsius for 2.5 to 3 hours with the skin side up. If desired, after cooking the Villa Germania Duck Legs and Thighs, leave them in a hot oven for an additional 20 minutes to brown.

Cook the sweet potatoes in cubes in water. When soft, mash the potatoes with the cream cheese and heavy cream (if too thick, add a little of the potato cooking water).

Assembly: Place a portion of mashed potatoes in the center of the plate. Place a duck leg and thigh on top of the puree. Add a drizzle of the roast sauce on top of the leg to give it a shine. Finish with a small spoonful of apricot jam on top of the leg. Sprinkle with chives and spicy paprika to decorate.

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