My sous chef and I were in the mood for a decadent meal the other day, and since we had two duck legs/thighs from the last time we broke down a duck, and the weather was perfect for grilling, this is what we came up with. The end result was a grilled duck leg/thigh with crispy skin and a creamy mushroomy gravy…and no leftovers!
We served our duck with Grilled Fennel and Butter Fried Morels. Other sides that would pair nicely would be mashed potatoes, Mushroom Risotto, Asparagus and Morels in Butter, a Grilled Veggie Pillow, or Grilled Romaine Hearts.
Time: 30 Minutes
- Duck Leg and Thigh. See our post on “How to Break Down a Duck” if you’re working with a whole duck.
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- 8 Ounces Water from rehydrating morels (You can also use mushroom stock)
- A few tablespoons of Milk
- Black Pepper
- Optional: Chives as garnish
- Slice cross-hatches into your duck skin to allow for fat rendering during cooking. Sprinkle a little salt on both sides of your duck legs.
- Heat your grill to medium low, and when it’s ready, place your duck legs on skin side down.
- Grill for about 7-8 minutes to allow the fat to render and the skin to crisp up.
- Flip your duck legs, and grill for another 10-15 minutes (or until your meat reaches an internal cooked temperature of 165 degrees F).
- As your duck finishes on the grill, melt some butter in a saucepan, and when it’s melted, add your flour. Whisk to combine, and allow to cook for a minute or so.
- Pour in your mushroom stock/rehydrated morel liquid and a little milk while whisking.
- Add some black pepper and salt into your sauce, and continue to whisk while it thickens.
- When your duck is fully cooked, and your sauce reaches your desired consistency, plate, devour, and enjoy!