Lemon and herb-crusted confit duck leg

Difficulty :
Preparation :
10 minutes
Baking :
20 minutes
Type of recipe :
Main course

INGREDIENTS (serves 8)

8 Sarrade Confit Duck Legs
40 g Savora mustard
40 g strong Dijon mustard
½ teaspoon mignonette pepper
120g breadcrumbs
25 g finely chopped herbs (parsley, chives, chervil, etc.)
Zest of 2 lemons

PREPARATION:

Mix the mustards and pepper together.

Mix the breadcrumbs, chopped herbs and lemon zest together.

Griddle the duck legs on each side, skinside first, until very crispy.

Place aside in a baking tray.

Using a brush, smother the crispy skin with the pepper and mustard mix.

Then dredge with the lemon breadcrumbs.

Heat in the oven at 180° for 4/5 mins.

Serve.

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Enjoy your meal