Ingredients for 4 persons   

  • 4 duck legs
  • 5 sprigs of thyme
  • 2 tablespoons of balsamic vinegar or honey
  • 30 cl of mead, ½ sec or dry
  • the juice of 1/2 lemon
  • 4 CS of honey
  • oil, salt, pepper


  • Heat a casserole with 2 to 3 tablespoons of oil
  • Brown the skin of the duck legs (one after the other if necessary)
  • Cook for 5 to 6 minutes on the skinless side
  • Meanwhile, mix vinegar, mead, honey, lemon juice, salt and pepper in a container (mix well so honey is melted)
  • Pour the contents of the container over the duck legs
  • Arrange the thyme in the interstices
  • Cover and cook ½ hour.
  • Flip the thighs
  • Cover and cook ½ hour.
  • Remove the thighs and keep warm
  • Let the juice reduce 5 to 10 minutes (the fire must be bright)
  • To serve, sprinkle the thighs with the cooking juice and add the sauce to the saucière.
  • Serve with the vegetable of your choice.

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