Butter Roasted Duck Legs with Brussel Sprouts

Butter Roasted Duck Legs with Brussel Sprouts

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2 duck legs
Salt and pepper
Piment d’espelette
2 sprigs rosemary
2 tbsp butter
1/2 lb brussel sprouts, halved
1 large garlic clove, sliced
1 tbsp whole grain mustard
Salt and pepper
1 1/2 tbsp olive oil
4 cherry tomatoes, halved



Season the duck legs with salt, pepper and piment d’espelette.  Preheat the oven to 350 F and melt the butter in a baking pan.  Add the rosemary sprigs and duck legs to the pan skin side down, then roast for 30 minutes.  Turn the legs skin side up and continue to roast for another 30 minutes.  Pour off the accumulated fat and then roast for a final 30 minutes.

Mix the brussel sprouts, garlic, mustard, salt and pepper together.  Heat the olive oil in a frying pan, then add the brussel sprouts and pan roast until brown and tender.  Add the tomatoes, and cook covered for about 1 – 2  minutes.