Leg of Duck with Gravy and Beet Greens

by Frou Frou Feliz

Aromatic and earthy duck and beet greens work harmonious with the gravy adding a layer of richness.

Ingredients:
2 leg of duck with the thigh attached
2 tablespoon duck fat
1 tablespoon butter
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh sage, chopped
1 bunch beet greens (can substitute spinach or another dark green)
2 tablespoon flour
salt and pepper

On medium low heat, add duck fat to a heavy bottom saucepan. Place duck legs and cover cooking 7 minutes each side. Remove and reserve duck legs. Turn off heat to pan. Reserve drippings in the pan.

In a separate pot, boil a quart of water.  Add greens. Cook for one minute and drain. Arrange on plates. Add duck legs on top or to the side.

Turn flame on to medium. Add butter to the duck drippings. Add rosemary and sage and flour. Stir until aromatic. Add enough water to make a thick gravy, about 1/4 cup.  continue stirrring. Ladle over duck and beet greens. Serve with buttered rustic bread.