blog from OUR kitchen - We adore good food - ejm's blog of adventures in food and drink, recipes, disasters, triumphs... . blog from OUR kitchen . recipes from OUR kitchen

search . blog recipe index . measuring . discussions . breadmaking notes . yeast conversions Bread Baking Babes: Let's Get Baking

| Appeal | ReliefWeb | Reuters AlertNet | The Red Cross | The Hunger Site | FreeRice |

Thursday, 25 November 2010

Duck Legs with Garlic and Leaves (WHB#261: bay laurel)

Filed under: crossblogging,food & drink,main course,WHB — ejm @ 11:32 EDT

summary: roasted duck legs with thyme, garlic and Bay Laurel; Chateauneuf du Pape Chateau de Beaucastel 1990; information about bay laurel and Weekend Herb Blogging; (click on image for larger view and more photos)

Weekend Herb Blogging (WHB) #261: bay laurel (Laurus nobilis)

duck with bay leaf and garlic We had the most amazing revelation the other night. Bay leaves are not only terrific for flavouring stocks but they are delicious to eat as well.

The other night, after a spectacular escarole salad with goat’s cheese, we continued with oven roasted duck legs.

The duck had been roasted in a shallow casserole dish. After it had been in the oven for about an hour, it was liberally sprinkled with dried thyme and a couple of recently dried bay leaves and some whole garlic cloves were placed in the copious amounts of duck fat that had gathered in the bottom of the casserole.

When the garlic and bay leaves were crispy and golden, they were removed and set aside and the duck continued to roast.

duck with bay leaf and garlic We drained off most of the fat and deglazed the dish with the tiniest bit of red wine to make a reduction to place on each plate along with oven roasted potatoes and mushrooms (in duck fat, of course) and steamed green beans garnished with sauteed red & yellow peppers.

duck with bay leaf and garlic To make the plate look prettier, we scattered the bay leaves and garlic cloves on top of the duck and added a sprig of parsley. The candles were lit and with the intoxicating aromas, we sat down to dine.

It. Was. Ambrosial.

At first, there was just the soft sound of lightly clinking forks and knives. And sighs of satisfaction. And smiles and nods that this was even better than we imagined. And then:

he: [looking slightly alarmed] What are you doing??

me: Tasting the bay leaf…

he: What? They’re not meant to be eaten.

me: Why not? [nibbling an edge] ooooo this is fabulous. Do you have a bay leaf too? You’ve got to try one.

he: [nibbling] You’re right!! This is great. It’s better than deep-fried sage or rosemary leaves! Next time we’ll use two bay leaves. No. Three, maybe four….

duck with bay leaf and garlic The wine, Chateauneuf du Pape Chateau de Beaucastel 1990 was superb, still a little fruity with even a small amount of tannin left and the most wonderful herbal notes (was it mint??) In fact, it was so rich and full that between the two of us, we only drank half the bottle!!

WHAT a feast we had!! Even without the bay leaves, it would have been spectacular. But WITH the bay leaves, we were raised a few steps higher.

weekend herb blogging - © kalyns kitchen

Weekend Herb Blogging (WHB) #261
Bay Laurel (Laurus nobilis)

Because our winters are to severe, our bay tree is housed in a pot that I drag outside every spring so the tree can enjoy the great outdoors for the summer. It always gives me pause sometime in October to have to haul it back inside for the winter. Winter?? Already??? Noooooooooooo!

And now that the tree is well established, it has a tendency to grow every summer. A lot. Each year, I have to chop a substantial part of the top branch away so that the tree will fit under the lights in the basement. I hang the branch on the door in the kitchen and we use freshly dried bay leaves over the course of the winter.

Freshly dried bay leaves are SO much better than the sorry specimens sold in little glass jars at the supermarket.

Please read more about bay laurel:

This week’s WHB host is Anh (Food Lover’s Journey). The deadline for entering WHB#261 is Sunday 29 November 2010 at 15:00, Utah time (GMT-7). For complete details on how to participate in Weekend Herb Blogging, please see the following:


edit 1 December 2010: Anh has posted the delicious looking WHB261 roundup.


  • Claudia

    What an awesome meal. So nice that you guys cook together too. Luckily I can grow bay year round here, and allspice as well, which can be used similarly to bay.

    How fortunate you are to be able to grow bay AND allspice, Claudia! Do you use the allspice leaves? -Elizabeth


scribbles: The Christmas Pudding . Making Vínarterta

recipes: Main Dishes   Pasta & Noodles   Soups, Stews & Casseroles   Vegetables   Salads & Sides   Salsas, Sauces & Spreads   Baked Goods - savoury   Baked Goods - sweet   Desserts   Spice Mixes   Snacks   Drinks   Measuring Abbreviations & Conversions   Breadmaking Notes   Links to Other Recipe and Cookery Resource Sites


Bloggers Against Hunger Bloggers Against Hunger
Working together with the World Food Programme to end hunger.

Please join me and 1000s of bloggers who
blog against worldwide hunger

the hunger site - please click here to donate free food

eXTReMe Tracker

(The thumbnail images appearing on links to this page are housed on Flicker: etherwork photostream.)

home   illustrations & gif animations   recipes from OUR kitchen   my garden   sewing & crafts   travel writing   some other scribbles   moose & kite festivals   ASCII-art & ASCII-animations   various discussions   blog from OUR kitchen   a little bit about me   CWC - some help files   contact   llizard's ridiculously useless llinks