Name: Duck Leg à la Provençale with Dijon-Honey Glaze
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: 2 duck legs (about 250g each, skin on); 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp herbes de Provence; 1 tbsp Dijon mustard; 2 tsp honey; 1 tbsp red wine vinegar; 2 small Yukon gold potatoes (about 150g total), diced; 1 cup green beans, trimmed; 1/2 small red onion, thinly sliced; 1 tbsp olive oil; 1/2 cup chicken stock; Fresh parsley, for garnish

Duck Leg à la Provençale with Dijon-Honey Glaze

miradugm

Celebrate Bastille Day with a French-inspired Duck Leg à la Provençale! This dish features crispy-skinned duck legs, slow-roasted with herbes de Provence for aromatic depth, then finished with a tangy Dijon-honey glaze. Paired with golden roasted potatoes and vibrant green beans, this plate is both festive and elegant—worthy of a Parisian bistro. The flavors are balanced and bold, with the richness of duck complemented by the freshness of vegetables and a pop of acidity from the glaze. It’s a meal that’s sure to impress and perfect for a celebratory evening.

Ingredients

Instructions

Preheat your oven to 375°F (190°C). Pat duck legs dry and season all over with salt, pepper, and herbes de Provence.
Heat a large oven-safe skillet over medium heat. Place duck legs skin-side down and cook for 7-8 minutes until fat renders and skin is golden. Flip and cook 2 more minutes.
Remove excess fat from the skillet (reserve for potatoes). Arrange duck legs skin-side up in the skillet.
In a small bowl, mix Dijon mustard, honey, and red wine vinegar. Brush half the mixture over the duck legs.
Toss diced potatoes in 1 tbsp reserved duck fat and a pinch of salt. Scatter potatoes and red onion slices around the duck.
Pour chicken stock into the skillet. Transfer skillet to the oven and roast for 40 minutes.
After 40 minutes, add green beans to the skillet, toss gently, and brush duck legs with remaining Dijon-honey glaze. Return to oven for 10-15 minutes, until duck is crisp and vegetables are tender.
Let duck rest 5 minutes. Plate duck legs with potatoes, green beans, and onions. Spoon pan juices over top and garnish with parsley.