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.
Recipe adapted from Moveable Feast with Fine Cooking.
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Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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