About This Recipe:
I’m thrilled to share my Thyme-Roasted Duck Legs with Bittersweet Mixed Greens recipe with you! This delightful dish pairs perfectly with my wine, ‘My Fruit Trees.’ The richness of the slow-roasted duck legs, infused with thyme freshly picked from my garden, harmonizes beautifully with the refreshing acidity of the wine.
The salad, an ode to the bounties of my garden, features a bittersweet mix of radicchio, kale, and Swiss chard, all picked fresh. Sweet, crisp Anna apples from my garden add an extra layer of freshness that pairs beautifully with the wine’s aromatic fruit notes.
But to truly understand the magic of this pairing, you’ll need to experience it yourself. So, I invite you to order a bottle (or two!) of ‘My Fruit Trees’. Chilled to perfection, this wine will take your meal from great to unforgettable.
With a bite of the duck and a sip of the chilled ‘My Fruit Trees,’ you’ll be tasting the essence of my garden in every mouthful. It’s a unique experience that I hope you’ll love as much as I do. Join me on this delicious journey from my garden to your table. Enjoy!
Watch Me Make This Recipe:
@carmeninthegarden Introducing my Thyme-Roasted Duck Legs & Bittersweet Mixed Greens recipe – a true garden-to-table experience. 🌿🍏 The dish's bittersweet notes and rich flavors harmonize with 'My Fruit Trees,' my exclusive wine collaboration with Neighborhood Winery and @Pali Wine Co. Order yours today. 🍷 Link in bio. Disclosure: I have a family connection with Neighborhood Winery and Pali Wine Co. #WinePairing #GardenToTable #MyFruitTrees ♬ original sound – Carmen in the Garden
How To Make This Recipe:
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Thyme-Roasted Duck Legs with Bittersweet Mixed Greens
Ingredients
For the Duck Legs:
- 2 duck legs
- Salt and freshly ground black pepper to taste
- 4 sprigs of fresh thyme
For the Salad:
- 1 large or 2 small fresh apples
- Fresh mozzarella, torn in to pieces
- 1 bunch of fresh radicchio
- 1 bunch of fresh kale
- 1 bunch of fresh Swiss chard
- Olive oil (about 2 tablespoons for dressing and massaging kale)
- 1/2 cup of balsamic vinegar
- 2 tablespoons of honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F . Season both sides of the duck legs with salt, pepper, and fresh thyme. Place the duck legs skin-side up in a baking tray and bake for about 1 hour and 30 minutes, or until the skin is crispy and the meat is cooked through and tender.
- While the duck is in the oven, prepare your salad. Core the apples and cut them into slices. Tear the radicchio into bite-sized pieces. Remove the stems from the kale and Swiss chard and chop them roughly. Massage the kale and Swiss chard with a bit of olive oil and a pinch of salt to make them tender. Slice or tear the fresh mozzarella into bite-sized pieces.
- Toss the radicchio, massaged kale, and Swiss chard with olive oil, salt, and pepper. Arrange the fresh mozzarella and apples slices on top of the salad.
- Make a balsamic reduction by simmering balsamic vinegar and honey in a small saucepan until it’s reduced by half.
- Once the duck legs are ready, allow them to rest for a few minutes. Drizzle the salad with the balsamic reduction.
- Serve the duck legs with the salad on the side and pair with “My Fruit Trees” wine!
As for the pairing, the savory duck legs seasoned with thyme complement the rich, full-bodied flavors in “My Fruit Trees.” The balsamic reduction mirrors the acidity in the wine, while the honey in the reduction brings out its sweet fruit notes. The salad adds freshness and brightness to balance the richness of the duck. The crisp apples echo the wine’s fruity character, the bitterness of the radicchio, the pepperiness of the kale, and the mild earthiness of the Swiss chard add complexity, and the creamy mozzarella adds a mellow, comforting note, all of which harmonize beautifully with the varied flavors in my unique wine blend.