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Kitchen Notebook

June 26, 2017

Roasted Duck Legs with Carrots and Wilted Mustard Greens

35 Mins

Serves 2


  • Duck Legs, thawed
  • Carrots, trimmed
  • 1/2 bunch Mustard Greens
  • 1 Tbsp. Stone Ground Mustard
  • 1 Tbsp. Honey
  • 1 clove Garlic, minced
  • 1 Tbsp. Olive Oil


Preheat oven to 375 degrees.

Whisk together mustard, honey, oil and garlic in a small bowl. Lay duck legs on a baking sheet with carrots and coat with marinade. Roast for 30 minutes or until duck legs are cooked through. Remove from oven. Heat about 2 Tbsp. of the duck fat in a medium sauté pan. Add mustard greens and sauté for about 2 minutes or until wilted. Season with salt and pepper to taste. Serve duck legs with wilted greens and roasted carrots.

35 Mins Dinner Duck Meat Mustard Greens Paleo Summer

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35 Mins Dinner Duck Meat Mustard Greens Paleo Summer

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