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Duck Legs with Sausage Stuffing

by Ronnie Fein, author of the new cook book, Modern Kosher Kitchen

Duck legs are much easier to prepare than a whole duck and take less time, too. And there’s no carving to do! Duck is fatty, so it goes well with bread stuffing, which absorbs the fat as it melts in the heat of the oven. The result is a savory, rich side dish with the meat.

1/4 cup dried wild mushrooms
3 tablespoons olive oil, divided
1/2 pound KOL Foods pastured and organic Sloppy Tom's
1/3 cup chopped shallot
1 large clove garlic, chopped 
3 tablespoons pine nuts
2 tablespoons chopped fresh parsley 
1 1/2 tablespoons chopped fresh rosemary 
4 cups 1/2-inch diced bread cubes 
Salt and freshly ground black pepper, to taste
1/2 cup KOL Foods pastured and organic chicken broth
4 whole KOL Foods pastured and organic duck legs


Preheat the oven to 275 F

Place the mushrooms in a small bowl, cover with hot water, and let soak for about 10 minutes or until they are soft. Drain, chop the mushrooms and set them aside in a large bowl. 

Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat. Add the Sloppy Tom's and cook for 4 to 5 minutes or until the meat has browned. Remove the meat from the pan and place it in the bowl with the mushrooms. 

Pour 1 tablespoon olive oil into the pan and cook the shallot, garlic, and pine nuts for 2 to 3 minutes, or until lightly toasted. Add them to the bowl with the mushrooms. Add the parsley, rosemary, bread cubes, salt, and pepper. Pour in the chicken stock. Toss to distribute the ingredients evenly. Place the stuffing inside a roasting pan. 

Rinse and dry the duck legs. Remove any excess fat. Rub the legs with the remaining tablespoon olive oil. Sprinkle with salt and pepper to taste. Cook them over medium heat in the pan used for the Sloppy Tom's, for 3 to 5 minutes per side, or until nicely browned.

Place the legs, skin side down, on top of the stuffing in the roasting pan. Roast for 30 minutes. Turn the legs skin side up. Roast for another 30 minutes or until cooked through and lightly crispy and browned.

Yield: Makes 4 servings

SERVING SUGGESTIONS AND VARIATIONS: You can use the same stuffing for a whole duck, or to fill 12 quail, or 6 Cornish hens. Cranberry sauce and sautéed spinach, chard, watercress, or lightly sautéed mesclun would be tasty accompaniments.

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