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Duck Thigh with Carrot Purée and Onion Jam

Roasted Duck Legs with Carrot Purée & Homemade Onion Jam

Razvan Stupar
Mashed carrots, roasted duck legs, and onion jam is definitely a winning dinner combination! :)
4.91 from 86 votes
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine International
Servings 2 servings

Ingredients
 
 

  • 2 duck legs

Carrot Puree:

  • 400 g carrots
  • 60 g butter

Homemade Onion Jam:

  • 4 red onions
  • 30 ml red wine
  • 60 g sugar
  • salt
  • pepper

Instructions
 

  • Clean the duck of excess skin/fat and season with salt and pepper. Wrap in baking paper, then in aluminum foil and cook in the oven for 2 hours at 180 °C (356 °F) in a pan with a little water.
  • Clean and chop the carrots, then boil in salted water.
  • When the carrots are cooked, drain and mash them with the butter in a blender to create a creamy purée.
  • Clean the red onion and cut it jullienne, then cook in a saucepan with the red wine over low heat.
    Roasted Duck Legs with Carrot Purée & Homemade Onion Jam
  • When the onion has softened, can add the sugar and continue to cook it until it starts to boil with thick bubbles, but be careful not to burn it as the sugar will turn brown and bitter.
    Roasted Duck Legs with Carrot Purée & Homemade Onion Jam
  • Roasted Duck Legs with Carrot Purée & Homemade Onion Jam
  • Before serving, remove the duck thighs from the foil and brown for 5-10 minutes in a well heated oven until the skin is golden brown and crispy.

Notes

Duck legs with Carrot Purée and Homemade Onion Jam
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