Deviled duck legs

This awesome – and super easy-to-make – dish is adapted from a recipe by my friend Regina Schrambling, who is a genius when it comes to duck. Among other things. 

Serves 4-6.


2 tablespoons herbes de Provence

3/4 teaspoon salt

10 or 12 grindings of fresh black pepper

6 duck legs

6 tablespoons Dijon mustard

3/4 cup panko

2 tablespoons melted butter


1. Heat the oven to 325 degrees F. In a small bowl, combine the herbes de Provence, salt and pepper.

2. Place the duck legs in a roasting pan large enough to hold them without crowding, and pat the herb mixture all over them. Spoon some mustard onto each leg and spread it all over the leg to coat it evenly, leaving the legs skin-side up in the pan. Sprinkle 2 tablespoons of panko over each leg, then drizzle all with the melted butter. Roast for 1 1/2 hours to 1 hour 45 minutes, until they're nicely brown and crisp and the meat is tender. 

3. Strain any duck fat that has collected in the roasting pan into a jar and save it, covered in the fridge, for another day. Serve the duck legs immediately, either plain or on a bed of arugula or frisée.