Maple-glazed duck leg with roasted vegetables

Serves : 4

Preparation time: 10 minutes

Cooking Time: 20 minutes

Ingredients

• 1 head broccoli, in florets
• 1 head cauliflower, florets
• 1 onion, thinly sliced
• 1 pinch thyme, leaves removed
• 90 ml (6 tbsp) olive oil
• 1 l (4 cups) chicken stock
• 4 duck legs, confit
• 120 ml (8 tbsp) maple syrup
• 15 ml (1 tbsp) miso
• 2 garlic cloves, chopped
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Place broccoli, cauliflower and onion on a baking sheet lined with a silicone mat. Sprinkle with thyme, salt, pepper and some of the olive oil and bake for 15 minutes.
3. Meanwhile, in a saucepan, add the stock and duck legs and cook over low heat for 10 minutes.
4. Remove and place the duck legs on an ovenproof tray lined with a silicone mat.
5. Turn oven to broil.
6. In a bowl, combine maple syrup, miso, garlic and remaining olive oil.
7. Brush the duck legs with the prepared mixture and bake until golden and lacquered.
8. Serve with roasted vegetables and polenta.