Grilled Duck Legs With Frisee Salad Recipe

Name: Grilled Duck Legs With Frisee Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 duck legs; 1 duck liver; Coarse salt and freshly ground pepper to taste; 1 tablespoon butter; 1 tablespoon Madeira or dry sherry; 8 slices French bread for croutons; 1 tablespoon chopped parsley; 1 small head frisee (also called curly endive); 1 to 2 tablespoons fresh lemon juice (or to taste); 1/4 cup hazelnut oil; 1/4 cup toasted hazelnuts; 2 tablespoons duck cracklings (optional)

Servings: persons

2 duck legs
1 duck liver
Coarse salt and freshly ground pepper to taste
1 tablespoon butter
1 tablespoon Madeira or dry sherry
8 slices French bread for croutons
1 tablespoon chopped parsley
1 small head frisee (also called curly endive)
1 to 2 tablespoons fresh lemon juice (or to taste)
1/4 cup hazelnut oil
1/4 cup toasted hazelnuts
2 tablespoons duck cracklings (optional)

1
Turn the legs skin side down.
2
Cut along each thigh bone and remove it.
3
Preheat oven to 325 degrees.
4
Remove the sinews from the duck liver.
5
Season and saute in butter over high heat for three minutes.
6
Pour in the Madeira or sherry and cook another minute.
7
Mash the livers until smooth and set aside.
8
Bake the bread in the oven for 10 minutes and allow to cool.
9
Meanwhile, heat grill or broiler.
10
Season the duck legs and broil for five minutes on the flesh side and eight minutes on the skin side.
11
Spread the liver mixture on the croutons and sprinkle with chopped parsley.
12
Wash and dry the frisee and place it in a salad bowl.
13
Combine the lemon juice and hazelnut oil and season to taste with salt and pepper.
14
Garnish with hazelnuts and toss the salad in the dressing.
15
Divide the salad between two warm plates, place a duck leg on each one and sprinkle with liver croutons around the side.
16
Sprinkle with duck cracklings if you like.

166

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 duck legs, 1 duck liver, Coarse salt and freshly ground pepper to taste, 1 tablespoon butter, and more.

Yes, Grilled Duck Legs With Frisee Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Duck Legs With Frisee Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions