Cooking Class: Duck Legs with Caramelized Brussels Sprouts

Duck legs with a four-ingredient rub pair beautifully with lightly charred Brussels sprouts


ON THE CLOCK: 2 hours





- 4 8-ounce duck legs (drumstick and thigh with skin left on)
- 2 tablespoons kosher salt
- 1 tablespoon fresh ground pepper
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 teaspoon cayenne pepper


- 2 tablespoons salt
- 1 lb. Brussels sprouts
- 4 ounces clarified butter
- 1 ounce bacon (about one slice), diced
- 1 shallot, sliced thin
- 2 sprigs of fresh thyme
- 6 cloves of garlic, peeled
- 1 tablespoon red wine vinegar
- 1 teaspoon maple syrup (optional)




1.    Preheat the oven to 300 degrees.

2.    Mix together salt, pepper, thyme and cayenne and rub all over the duck legs.

3.    Arrange the duck legs on a roasting rack over a pan.

4.    Roast for 90 minutes.

5.    Allow the duck legs to sit at room temperature for 10-15 minutes. Cut into drumstick and thigh pieces and serve.


6.    Bring 3 quarts of water to a boil. Add 2 tablespoons of salt.

7.    With a paring knife, trim loose outer leaves and cut off any tough trunks from Brussels sprouts. With the same knife, make an incision into the bottom of each Brussels sprout,

cutting from the base to halfway up the Brussels sprout. Make another similar incision at a right angle to the first, for an “x’’ shaped score. Prepare a bowl of about 2 quarts of ice water.

8.    Add the Brussels sprouts to the boiling water. From the moment the water resumes boiling, cook the Brussels sprouts for 5 minutes.

9.    Drain the Brussels sprouts in a colander and then plunge them into the ice water. Once thoroughly cool, remove from water and slice each Brussels sprout in half lengthwise. Arrange the sliced Brussels sprouts on a dry clean towel in order to absorb any excess moisture.

10.    Heat a 10-inch skillet or sauté pan over high heat. Add the clarified butter to the pan—it should get hot very quickly. Place Brussels sprouts, one at a time, curved side down in the pan. Do not move or shake the pan. Sear for two minutes.

11.    Begin to toss or stir Brussels sprouts in the pan. Add the bacon, shallot, thyme and garlic. Continue cooking over high heat for about five minutes, tossing frequently so that the Brussels sprouts become a little charred and caramelized around the edges.

12.    Finish the Brussels sprouts with salt and pepper, a splash of red wine vinegar, and if desired, maple syrup. Toss well to distribute seasonings and serve warm.


Find It Local

Brussels sprouts from nearby farmers are mostly available through CSA (community supported agriculture) programs

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