the appetizer:

Prepare for the winter party season with Seriously Simple Holidays by Diane Rossen Worthington, featuring recipes like Winter Chopped Salad; Roast Duck Legs with Caramelized Shallots and Garlic; and Savory Bread Pudding with Bacon, Peppers, and Spinach.

Cookbook Profile

Roast Duck Legs with
Caramelized Shallots and Garlic

Roast Duck Legs with Caramelized Shallots and Garlic

Serves 8


Recipes don't get much easier than this one. And the result is simply delicious. The caramelized sweet garlic and shallots are a perfect counterpoint to the crisp duck legs. Cooking duck legs is so much easier than roasting a whole duck because you avoid carving. Just be sure to drain the legs after cooking, because they release a lot of fat. Serve the duck legs on a bed of Polenta with Butternut Squash and Chestnuts (page 182 of the book). They are also wonderful with Cranberry-Pomegranate Sauce with Satsumas (page 212) and Rice Pilaf with Dried Cherries and Toasted Pistachios (page 189). Roasted Brussels Sprouts (page 177) are another excellent accompaniment.

Recommended wine:

These succulent duck legs demand a rich, bold red such as a Cabernet Sauvignon or Merlot. Pinot Noir also has the power to stand together with this wintertime dish.


1. Preheat the oven to 325 degrees F. Place the duck legs on a large baking sheet and prick them with a fork to help release the fat during cooking. Season evenly with salt and pepper. Scatter the shallots and garlic around the pan.

2. Roast the duck legs for 1-1/2 to 2 hours, or until all the fat has rendered and the legs are very crisp and cooked through. Toss the garlic and shallots with tongs occasionally so they cook evenly; when they are very brown and cooked through, after about 1-1/4 hours, remove to paper towels to drain.

3. When the duck legs are done, remove to paper towels to soak up any remaining fat. Place on a platter along with the garlic and shallots. Sprinkle with the parsley and serve immediately.

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This page created October 2007