Duck legs with rose jam

Ingredients for 4 servings:

  • 8 duck legs (100g each)
  • 8 carrots
  • 2 tablespoons olive oil
  • 30g butter
  • rosemary sprigs for garnish

for the jam:

  • the petals of 4 roses
  • 80g brown sugar
  • 1 small onion
  • 2 tablespoons olive oil
  • ½ vegetable bouillon cube


  1. Chop the onion for the jam and fry it in the olive oil. Add the brown sugar and the powdered bouillon cube. Fill the pan with water to cover the mixture and let it be reduced on a slow fire.
  2. When the water evaporates and the onion is caramelized add the rose petals, which were blanched in boiling water for 1 minute.
  3. Fry briefly the duck legs in the olive oil and then bake them in an oven preheated to 200 degrees for 15 minutes.
  4. Dice the carrots and fry them in the butter for 1-2 minutes. Add them to the duck legs, while the duck legs are still in the oven.
  5. Spread jam on the duck legs before taking them out of the oven, but save some of the jam for the garnish. Decorate the dish with rosemary sprigs.

Main ingredient : Rose Jam