Ingrédients:

  • 4 cuisses de canard Mulard (environ 300g chacune)
  • 1 cuillère à soupe de gros sel de Guérande
  • 4 carottes moyennes coupées en sifflets
  • 4 échalotes traditionnelles coupées en deux
  • 2 gousses d'ail en chemise
  • 2 branches de thym frais
  • 1 feuille de laurier
  • 2 cuillères à soupe de miel de fleurs
  • 1 cuillère à soupe de vinaigre balsamique
  • 1 pincée de poivre du moulin

Instructions:

  1. Place the duck legs skin-side down in a cold pan. Turn the heat to medium.
  2. Render the fat. Let it brown for about 8 minutes until the skin is golden blond and the pan is filled with liquid fat.
  3. In your roasting dish, arrange the carrots, shallots, garlic, thyme, and bay leaf.
  4. Place the duck legs on top of the vegetables, skin-side up. Do not discard the fat from the pan; pour two tablespoons over the vegetables.
  5. Season. Distribute the coarse salt and pepper on the skin.
  6. First roasting. Bake at 170°C (340°F) for 40 minutes until the vegetables are tender under the tip of a knife.
  7. Prepare the glaze. Mix the honey and balsamic vinegar in a small bowl.
  8. Glazing. Take the dish out, and generously brush the duck skin with the honey mixture.
  9. Finishing. Return to the oven for 15 to 20 minutes until the skin is a deep mahogany brown and crackling loudly.
  10. Sacred rest. Take the dish out and let it rest for 10 minutes before serving. This is crucial for the fibers to relax and reabsorb the juices.