Maple-lacquered duck legs

Serves : 4

Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Ingredients

• 12 to 24 carrots, cut lengthwise into 2 pieces
  
• 1 onion, thinly sliced
  
• 2 garlic cloves, minced
  
• 60 ml (4 tbsp.) butter, melted
  
• 2 sprigs thyme, leaves removed
  
• 4 duck legs, confit
  
• 90 ml (6 tbsp) chicken stock
  
• 125 ml (1/2 cup) maple syrup
  
• 1 pinch thyme, leaves removed
  
• 2 garlic cloves, minced
  
• 15 ml (1 tbsp.) miso
  
• 15 ml (1 tbsp.) tomato paste
  
• salt and pepper to taste
  

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
   
2. In a bowl, combine carrots, onion, garlic, butter, thyme, salt and pepper.
   
3. Spread the vegetables on an ovenproof baking sheet lined with a silicone mat and bake for 15 to 20 minutes.
   
4. Meanwhile, in a hot frying pan, add the thighs, stock, syrup, pinch of thyme, garlic, miso and tomato paste and simmer for 5 minutes, basting the thighs regularly with the cooking juices.
   
5. Turn the oven to broil.
   
6. On an ovenproof baking sheet covered with a silicone mat, arrange the thighs, drizzled with the remaining cooking juices, and place in the oven for 5 minutes.
   
7. Serve with roasted vegetables and polenta or other cereal.