Braised duck legs with potatoes and preserved lemon butter
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Braised duck legs with potatoes and preserved lemon butter
Roasts aren’t just for the weekend – cooking the meat and potatoes in one pan keeps this mini version simple. Finish with a tangy lemon butter sauce
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
436Kcal
Fat
23gr
Saturates
10gr
Carbs
23gr
Sugars
2gr
Fibre
3gr
Protein
32gr
Salt
0.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 300g baby potatoes, halved
- 1 x 480g pack duck legs (2 legs)
- 2 bay leaves
- 20g unsalted butter
- 1 small preserved lemon, drained and finely chopped, plus 2 tsp of the brine
- 1 anchovy, very finely chopped
- salad leaves, to serve
Step by step
- Bring a deep pan of salted water to the boil. Add the potatoes and cook for 8-10 minutes until tender but not falling apart. Drain and leave to steam dry.
- Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. Heat a flameproof casserole over a medium heat and add the duck, skin-side down, searing for 5 minutes, or until the skin turns deeply golden and releases fat. Remove the duck from the pan and add the potatoes and bay leaves. Toss in the fat and nestle the duck legs back into the pan, skin-side up. Transfer to the oven and roast for up to 40 minutes, turning the potatoes halfway through. When done, the duck should be cooked through and the potatoes tender.
- Remove the duck and potatoes from the pan, setting aside to rest for 5 minutes, and add the butter, preserved lemon and brine, and anchovy. Whisk together until the butter has melted and the sauce emulsifies. Season with black pepper.
- Drizzle the sauce over the duck and potatoes and serve with salad leaves.
