Crispy Duck Legs with Mini Roast Potatoes in Flavorwave Oven International Sharing Community!

Flavorwave Oven Recipes

4 duck legs
2 tbsp thyme, chopped
2 tsp sea salt
1/2 tsp pepper
8 tbsp olive oil
1 frisee lettuce
Mini Roast Potatoes
3 tbsp olive oil
2 sprigs thyme
1 1/2 Ibs mealy potatoes, cut into cubes
4 garlic cloves
Dressing
3 tbsp olive oil
1 tbsp vinegar
1 shallot, very finely diced
1/4 tsp Dijon mustard
1 pinch sugar

1) Rub the duck legs in the thyme, salt and pepper, cover, and let marinate at room temperature for about one hour.
2) Heat the olive oil in a shallot casserole and place the duck legs, flesh-side down, in the oil. Transfer the casserole to the
Flavorwave oven, at 400°F, and cook for about one hours until the flesh is tender, basting occasionally. Check internal
temperature of duck with the Flavorwave optional Electronic Cooking Thermometer to read 180°F.
3) To make the mini roast potatoes, put the olive oil and thyme sprigs in a bowl and season well with salt and pepper. Add
the potatoes and garlic and toss well. Tip them into the casserole alongside the duck for about 45 minutes until they are
golden and crispy.
4) Beat together the dressing ingredients, toss with the frisee lettuce to coat, and serve with the crispy duck and potatoes.
Servings: 4
Degree of Difficulty: Easy
Oven Temperature: 400°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour
Inactive Time: I hour
Total Time: 2 hours and 10 minutes
Nutrition Facts
Serving size: 114 of a recipe (11.3 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.