Main courses
Roast Duck Legs with Butter Mashed Potatoes and Sour Cream Onions
Ingredients
8
duck legs
to taste
Salt
2 kg
potatoes
4
red onions
3 dl
Mizo sour cream (20%)
to taste
Freshly ground black pepper
10 dkg
Mizo butter
Instructions:
Wash and clean the duck legs the night before, then score the skin and salt both sides. Refrigerate overnight.
The next day, peel and dice the potatoes, cover them with water, add salt, and cook them. Peel and halve the onions, slice them, salt them, let them sit for a bit, then mix with the sour cream and set aside.
In a hot pan, brown the duck legs skin-side down, then brown the other side. Place the duck in a baking tray, pour the fat from the pan over the duck, add a little water, cover, and bake in a preheated oven at 180°C (350°F) for about 1 hour. Once the duck is tender, remove the lid and roast at 200–220°C (392–428°F) until golden brown.
Drain the cooked potatoes, season with salt and pepper, and mash with butter. Serve the roasted duck legs with butter mashed potatoes and sour cream onions.