Pan-Seared Duck Legs with Charred Radicchio & Anchovy Brown Butter
Prep 20 min · Cook 45 min · Serves 4 · medium
Free on iPhone
Italian-inspired duck legs crisped until golden and served alongside bitter radicchio wilted in a pungent anchovy-brown butter sauce. This elegant yet simple dish delivers restaurant-quality flavors with deep umami and luxurious fat content perfect for keto dining.
Ingredients
- 4 pieces duck legs, bone-in, skin-on, about 2 lbs total
- 2 heads radicchio, quartered
- 6 tbsp butter, divided
- 6 fillets anchovy fillets, packed in oil
- 4 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 tbsp lemon juice
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp olive oil, for cooking radicchio
Instructions
- 1
Pat duck legs dry and score skin in crosshatch pattern. Season generously with salt and pepper on both sides.
- 2
Heat large cast-iron skillet over medium heat. Place duck legs skin-side down and cook 15-18 minutes until skin is golden and crispy, pouring off excess fat.
Liked this one?
Build a week's meal plan around this recipe
Make a free account, put Pan-Seared Duck Legs with Charred Radicchio & Anchovy Brown Butter on any day, and fill the rest of the week from 5,000+ recipes. Every ingredient lands on one grocery list your household can share.
Free to start, no card needed. Log in
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
