Duck Leg Poêler (Special Roast) With Sweet Pan Reduction Glaze

Happy new year, everybody! In my previous recipe, the sautéed duck breast, I told you I'd also show you what to do with the legs and thighs of a duck as well. So, as promised, today I'll show you what to do with them. It's actually a relatively simple recipe that doesn't require a whole lot of labor, though that will also depend on what kind of side dish you choose to prepare with it. I made little potato tournes, but honestly, I do not recommend them. They're tricky, labor intensive, and exist basically just for their aesthetic appeal (and to drive culinary students insane). You'd do just as well with something like boiled potatoes without the fancy cuts, or green beans.

Anyway, if you’ve ever roasted anything before, this is a little bit different. Poêler (which is a French culinary term with no English translation) refers to the process of roasting, but with moisture added. So instead of roasting in a pan by itself, these legs will be roasted on a bed of aromatic vegetables.

Pepper and Herb Crusted Pork Roast

I love the other white meat. More flavorful on its own than chicken, and with just as wide a variety of ways to prepare it, pork shows up in my diet fairly regularly. Some of you may remember he last pork roast I posted here was a stuffed pork loin, and kind of tricky to prepare. This roast, by contrast, requires very little effort or prep time and is quite delicious. Try it for yourselves and see!

Eye of Round Roast

Going into my first roast was a bit intimidating. A big chunk of meat and instructions that call for the oven to remain closed for nearly 3 hours? “What have I gotten myself into?”, I wondered. Turns out my worries were mostly unfounded, as the recipe calls for little preparation and a lot of anxious sitting around. Follow this recipe and you too can enjoy a delicious roast that requires almost zero actual effort.