Duck Legs, Skin On — 4
Rosemary — 2 sprigs
Thyme — 2 sprigs
Oregano — 2 sprigs
Marjoram — 2 sprigs
Salt — to taste
Pepper — to taste
Canola or Olive Oil — 4 Cups | 1/2 quart
Lemon, Sliced — 1
Orange, Sliced — 1/2
Garlic Cloves, Skin On — 3-4
V. Sattui Red Wine — 2 cups (1 for the recipe and 1 for the chef)
Bay Leaf — 1/2
Butter — 6 tbsp | 2 oz
Purple Potatos, Boiled and Mashed — 3/4 cup | 6 oz
Heavy Whipping Cream— 1/3 Cup | 3 oz
Butter — 3 tbsp | 1 oz
Set the duck in a pan, salt them generously. Let them rest 10-15 minutes. Add the the herbs, the garlic cloves, the lemon and the orange, pour the oil and cook in oven for 3 to 3 hours and and half at 220°F. Let it cool down. You can refrigerate up to 1 week.
When you decide to use the duck set them on parchment on a sheet pan. Cook for 15 minutes at 400°F.
While you are waiting for your duck, reduce wine to half in a little sauce pan with the bay leaf.
Eliminate the bay leaf and add the butter out of the fire and whisk until is fully incorporated, add salt and pepper if needed.
Mix the cream and the mashed purple potatoes in a little pot, heat it up slowly, when it is hot add the butter and if needed salt.
Divide the purée in the plates, add the baked duck leg, the sauce and decorate with some fresh rosemary.
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