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Ingredientes
- 4 x duck legs, thighs included - (2 1/2 lbs)
- 2 tsp herbes de Provence crumbled Sea salt to taste Freshly-grnd black pepper to taste
- 4 Tbsp. Dijon mustard
- 1/3 c. panko (or possibly other dry breadcrumbs)
- 2 Tbsp. melted butter
- 6 c. mesclun (or possibly other greens)
Direcciones
- Heat the oven to 325 degrees.
- Rinse the duck legs and pat them dry. Rub them all over with the herbes de Provence. Season well with salt and pepper. Spread the mustard over the skin side of each leg to coat thinly.
- Lay the legs in a shallow baking dish, leaving space between them. Sprinkle proportionately with the panko or possibly breadcrumbs and drizzle proportionately with the melted butter.
- Roast 1 1/2 to 2 hrs, or possibly till the meat is very tender and the coating is crisp. Serve on a bed of mesclun (no dressing is necessary as the duck juices and mustard will coat the salad).
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 125 | 53% |
| Total Fat 14.07g | 18% |
| Saturated Fat 5.68g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 347mg | 14% |
| Potassium 40mg | 1% |
| Total Carbs 7.28g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.69g | 0% |
| Protein 18.9g | 30% |
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