Roast duck legs with potatoes + ricotta cake

This year we decided to celebrate Midsummer quietly at home, without any major fuzz. Mainly because I didn’t get to relax properly last weekend (due to having a migraine attack so bad, that I ended up in the hospital), and I just felt that I needed to rest this one out. So, we decided to prepare good Italian food at home, drink white wine and watch Anthony Bourdain’s “Parts Unknown”.  The recipes are quite simple, as it usually is with Italian recipes, but they both taste heavenly (as it usually is with Italian recipes).

Roast duck legs with potatoes

2 duck legs

Salt & freshly ground black pepper

300g new potatoes

Leaves from a sprig of sage

Leaves from 2 sprigs of rosemary

  • Put the duck legs in a large baking dish, skin side up.
  • Season with salt and pepper and prick them all over with a pointed knife.
  • Put the dish in a preheated 160°C (fan) oven for 1 and a half hour.
  • In the meantime, cook the potatoes in boiling salted water until only just tender, then drain and cut them into half.
  • Take the duck legs out of the oven and lift them out.
  • Put in the potatoes and turn them so that they are well covered with duck fat, then sprinkle on some salt and some of the herbs.
  • Return the duck legs, skin side up. Put a sage leaf and a few rosemary leaves under each one and sprinkle with a few rosemary leaves.
  • Return to the oven and continue to cook at 160°C for about 30 minutes, until the duck skin is crisp and brown and the meat is extremely soft and comes away from the bone easily.


Ricotta cake

500g ricotta

4 large eggs, separated

3 tbsp flour

250g sugar

1 tsp ground cinnamon

Grated rind of 1 large lemon

5 tbsp rum

Icing sugar

  • Mash the ricotta and beat well with the egg yolks.
  • Stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well.
  • Beat the egg whites until stiff and fold them into the mixture.
  • Pour the mixture into a buttered and floured 25cm cake tin.
  • Bake in the oven at 160°C (fan) for about 45 minutes, or until it is firm.
  • Serve hot or cold dusted with icing sugar.

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