Sam Neill’s Honey-Roasted Duck Legs with Apricots

Sam Neill’s Honey-Roasted Duck Legs with Apricots

This recipe was created by Claire for Sam Neill: "As soon as I read Sam’s vivid food memory I knew I'd have to cook a duck recipe in honour of his late father Dermot Neill. That meal in Paris, indulging their shared love of good food and wine for what turned out to be their last great dinner together, is such a heart-warming recollection. Duck is a rich meat that cooks to a melting tenderness and works well with many seasonal fruits. I served it here over a slice of potato gratin with green beans and toasted almonds."

Serves 4

Photography by Josh Griggs
From issue #95
Feb. 11, 2021