Crispy Duck Leg over Buttermilk Mashed Potatoes

1. Cube and boil potatoes until tender and drain. In a sauce pan, bring buttermilk and cream to a boil and set aside. In the bowl of a mixer, whip potatoes to remove lumps. Add butter and mix until incorporated. Add warm milk mixture and lemon juice and combine thoroughly. Season to taste and reserve.

2. Remove the thigh bone from the duck legs. Season with salt and ground white pepper and refrigerate overnight. In a large pot, place duck legs, garlic, rosemary, peppercorns, bay leaf and duck fat. Roast in a 325°F oven approx. 3 hr. or until meat easily pulls off bone.

3. For duck stock, place bones, mirepoix, thyme, rosemary, peppercorns, bay leaf, tomato paste and parsley into a stock pot and cover with 6 in. cold water. Simmer for 10 hr., skimming occasionally. Strain through a fine sieve and reduce liquid by 1⁄4 . Set aside.

4. For duck jus, simmer wine, garlic and rosemary in a saucepan until reduced by 2⁄3. Add reserved duck stock and roux and reduce again by 1⁄3. Season to taste and reserve warm.

5. For service: Place 1 duck leg under a broiler until crispy and heated through. Mound 4 oz. mashed potatoes on a plate, top with duck leg and spoon duck jus over.