Duck legs with pumpkin and honeysuckle
2 servings
110 minutes
Duck legs with pumpkin and honeysuckle are a harmony of tender meat, sweet berry tartness, and spicy aroma of spices. The recipe embodies the art of combining seasonal products, creating a deep and rich flavor. Honeysuckle adds fruity freshness to the dish, while pumpkin contributes softness and light sweetness. Marinated and baked in foil, the duck legs become juicy and flavorful. Mustard oil and spices highlight the natural meat texture, while unveiling the foil at the end of cooking gives a golden crust. This dish is perfect for a festive dinner or a cozy family evening where one wants to enjoy the richness of flavor nuances and culinary elegance.
1
Crush the honeysuckle with a fork in a saucer.
- Honeyberry (haskap): 40 g
2
Add pieces of pumpkin.
- Pumpkin: 35 g
3
Whip vigorously.
4
Add butter and whip again.
- Mustard oil: 1.5 tablespoon
5
Add mustard oil.
- Mustard oil: 1.5 tablespoon
6
Season with spices and mix.
- Mustard: 1 tablespoon
- Dry adjika (spice blend): 1 teaspoon
- Paprika: 1 teaspoon
- Sea salt: 1 teaspoon
- Chili powder: 0.5 teaspoon
7
Place the legs on foil and coat with sauce on all sides.
- Mustard oil: 1.5 tablespoon
8
Wrap the foil and let it marinate at room temperature.
9
After 3 hours, place the legs in a preheated oven at 180 degrees for 1.5 hours. Then uncover the foil and let it cook for another 10 minutes.
10
Serve immediately!
