Duck legs with mustard and curry
2 servings
150 minutes
Duck legs with mustard and curry is a refined dish of Russian cuisine that combines tender duck meat with aromatic spices. Historically, duck has often been used in Russian gastronomy, especially in baked dishes. Here it is marinated in Adyghe salt, paprika, Dijon mustard, and curry sauce, acquiring a spicy flavor with a hint of sweetness. After baking in foil, the meat becomes incredibly juicy, and the final roasting reveals rich spicy notes. The dish pairs wonderfully with vegetables and fresh herbs, highlighting its rich taste. It is perfect for a festive dinner or family gathering when you want to impress guests with an exquisite yet simple classic of Russian cuisine.
1
Wash and dry the meat.
2
Salt with Adyghe salt.
- Adyghe salt (garlic-herb salt): to taste
3
Apply paprika.
- Paprika: to taste
4
Apply Dijon mustard.
- Dijon mustard: 1 tablespoon
5
Apply curry sauce.
- Curry powder: 1 tablespoon
6
Wrap in foil.
7
Put in the refrigerator for 1 hour.
8
Place in a parchment-lined mold.
9
Place in a preheated oven at 180 degrees for 1 hour.
10
Take out of the oven and unwrap the foil.
11
Bake for another 15 minutes. Garnish with tomato and dill for serving.
- Tomatoes: 1 piece
- Dill: 1 sprig
