Grilled Duck Legs With Frisee Salad

Ingredients

• 2 duck legs
• 1 duck liver
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon butter
• 1 tablespoon Madeira or dry sherry
• 8 slices French bread for croutons
• 1 tablespoon chopped parsley
• 1 small head frisee (also called curly endive)

For the dressing:

• 1 to 2 tablespoons fresh lemon juice (or to taste)
• ¼ cup hazelnut oil
• ¼ cup toasted hazelnuts
• 2 tablespoons duck cracklings (optional)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1361 calories; 132 grams fat; 36 grams saturated fat; 0 grams trans fat; 71 grams monounsaturated fat; 15 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 33 grams protein; 300 milligrams cholesterol; 213 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Turn the legs skin side down. Cut along each thigh bone and remove it. Preheat oven to 325 degrees.
2. Remove the sinews from the duck liver. Season and saute in butter over high heat for three minutes. Pour in the Madeira or sherry and cook another minute. Mash the livers until smooth and set aside.
3. Bake the bread in the oven for 10 minutes and allow to cool.
4. Meanwhile, heat grill or broiler. Season the duck legs and broil for five minutes on the flesh side and eight minutes on the skin side.
5. Spread the liver mixture on the croutons and sprinkle with chopped parsley. Wash and dry the frisee and place it in a salad bowl.
6. Combine the lemon juice and hazelnut oil and season to taste with salt and pepper. Garnish with hazelnuts and toss the salad in the dressing. Divide the salad between two warm plates, place a duck leg on each one and sprinkle with liver croutons around the side. Sprinkle with duck cracklings if you like.

• This recipe is based on a dish from Jeremiah Tower’s “New American Classics” (Harper and Row, $25).
• Duck cracklings are made by baking the skin in a 350 degree oven until the fat is rendered and the skin is crisp. Cut it up to sprinkle on salads, pasta, sandwiches or omelettes.