This recipe showcases not just the rich, savory taste of duck, but also highlights the incredible versatility of black pepper sauce—transforming a simple roasted dish into a gourmet experience.
Ingredients
Scale:
4 duck legs (approximately 2 pounds)
Salt, to taste (preferably kosher salt)
Freshly ground black pepper, to taste
2 tablespoons olive oil or duck fat
2 sprigs of fresh thyme (or 1 teaspoon dried thyme)
2 cloves garlic, smashed
1 tablespoon unsalted butter
2 tablespoons finely minced shallots
1/2 cup chicken broth
1 tablespoon soy sauce
2 teaspoons freshly cracked black pepper (adjust to taste)
1 tablespoon heavy cream (optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the duck legs dry with paper towels and season generously with salt and freshly ground black pepper.
In a large, oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
Place the duck legs skin-side down in the skillet and sear for about 6-8 minutes until the skin is deep golden brown.
Turn and sear the other side for another 4-5 minutes.
Reduce the heat to medium-low and add the smashed garlic cloves and thyme to the skillet.
Transfer the skillet to the preheated oven and roast for 35-40 minutes, until the internal temperature reaches 165°F (75°C).
In a small saucepan, melt the butter over medium heat, then add the minced shallots and sauté until translucent.
Stir in the chicken broth and soy sauce, bring to a simmer, then add the cracked black pepper and optional heavy cream.
Let it simmer for about 5 minutes to thicken slightly.
Once the duck legs are finished roasting, let them rest for 5 minutes, then serve drizzled with the black pepper sauce.
