Crispy Roasted Duck Legs and Red Grapes

We get it trees, you're not done yet. And so we rake on, indulging in the opportunity to reflect on our health and good fortune.

It is in this spirit that we are so pleased to sponsor the March of Dimes Cleveland Signature Chefs Auction on Monday November 10th. We hope to see you there. And speaking of giving thanks, we teamed up with Heidi Robb to give you this thanks-inducing recipe. Enjoy!

Crispy Roasted Duck Legs and Red Grapes

4	duck legs
4 Cloves	plump garlic, peeled
2	medium shallots, peeled and halved lengthwise
Small bunch	fresh thyme
	Sea salt & freshly-ground black pepper
2 cups	mixed red seedless grapes
1 tablespoon	olive oil or residual duck fat from roasted duck legs

Instructions

• Preheat oven to 400º. Season the duck legs with salt and pepper. Sear the duck legs on a stove top, skin side down until golden brown in a roasting pan large enough to cozily hold all four legs; some fat will be released. Remove duck from from pan. Scatter in the garlic, shallot and thyme and top with the duck legs, skin side up. Roast for 45 min. There will be fat in the pan; remove most of the fat, (you may use1 tablespoon of fat for roasting the grapes, if desired). Continue roasting duck an additional, 10-15 minutes while preparing the grapes.
• Toss the grapes with oil, season with salt and pepper on a rimmed baking sheet and roast 10-15 minutes, shaking the pan mid-way through—until grapes begin to burst and juices thicken, taking care not to burn.
• Scrape the grapes and their juices over the duck legs and allow to rest several minutes before serving.