As fall sets in and September starts off with rain and storms, summer salads seem to be over. Now for the warm food. I have had the house to my self so I have been creating very nice meals for one the last few nights :)
This could be a great option for Sunday Roast or a cozy warm meal for rainy or winter nights.
Roast Duck with Crips Brussels Sprouts and Potatoes in a creamy wine sage sauce
1 Duck Leg
10 Baby Potatoes
Springs of Fresh Sage
12 Brussels Sprouts
1/2 C Bacon Bits
Tsp Chile Flakes
1/2 Onion
3 cloves of Garlic
1 C Cream (I used whipping cream)
1 C Pinot Gris
*Heat oven to 350C
Sear the duck leg first before placing it in the oven just to crisp up the skin.
I placed the duck in tin foil and drizzled the fat from the pan over the duck. I cold poured a splash of pinot gris on top of the leg.
I fried onions and then garlic for the potatoes and took some and placed them in tin foil amongst duck.
Wrap duck in tin foil package
Place duck in oven for about 25-30 min.
I used the pan with rest of onions and garlic to fry the potatoes.
I added some fresh sage and let that cook for a bit.
Towards the end I added some pinot gris and then 1 cup of cream and let them simmer until duck was finished. Place the Brussels sprouts in the pan I seared the duck on still having traces of duck fat add Chili flakes and chunks of bacon.
I had the pan on pretty high heat to let the Brussels sprouts get crisp.
When I plate it pour all duck gravy out of the tin foil over the whole plate so your crisp Brussels spouts and potatoes soak up the goodness as well :)
