Moulard duck leg with lavender, honey, and asian spices along with bourbon maple sweet potato puree. Last week I posted about the duck recipe from Eleven Madison Park’s new cookbook. This weekend, as promised, I cooked more duck. This time, I used a 6lb Moulard duck (from Hudson Valley Duck Farm) and the results were fantastic. The skin crisped nearly to perfection and took on a much deeper color while the meat was more uniformly cooked to the desired temperature.
The sweet potato puree is a modification on the EMP recipe I talked about last week. For this version, I made the obvious addition of BLiS Bourbon Barrel Matured Maple Syrup and they were every bit as good you would expect.
