Servings: 6 to 8
To keep the duck legs extra moist, Chef Evans adds a bit of chicken or duck stock to the baking sheet, but just enough so that the skin still gets beautifully crisp. (You can also make homemade duck confit.) Thyme and duck just go together, says Evans, who liberally adds the fresh leaves, along with parsley, to this hearty salad.
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Recipe adapted from Moveable Feast with Fine Cooking.
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In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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