Twin Pillars of French Duck

Mon Lapin's recipe blends magret de canard and canard confit with a sticky plum and pepper topping.

“The twin pillars of French duck dishes are magret de canard and canard confit and, this recipe, with its sticky, charcoaled, steak-housey plum and pepper topping, slides somewhere between the two, like a mashup of classics.”

Ingredients for Brown Chicken Broth

4½ lbs chicken bones, charred onion, and white chicken broth make the base for the broth.

Red Pepper Jus Recipe

Caramelized chicken wings and red peppers create a thick, sweet sauce.

Deboning Duck Legs

Carefully remove tendons and skin from duck legs before grilling.

Marinating Peppers

Grill peppers and marinate in olive oil, vinegar, honey, and salt.

Grilling Duck Legs

Skin-side-down grilling gives duck legs a charred exterior and tender interior.

Serving the Dish

Plate grilled duck with marinated peppers and plums for a complete meal.