Pan-Seared Duck Legs with Charred Radicchio & Anchovy Brown Butter

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
• 1.5 tsp Sea salt
• 0.5 tsp Black pepper, freshly ground
• 2 tbsp Olive oil, for cooking radicchio

Instructions

1. 1

   Pat duck legs dry and score skin in crosshatch pattern. Season generously with salt and pepper on both sides.

2. 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.