Mustard Marsala Duck Legs

Ok, so maybe duck legs aren't so every day, but if you don't have the hook up like I do with the cutest old men butcher's down in the West Village, you can just use chicken legs. Or chicken breasts, or veal, or pork chops. In fact you can use just about any white meat or foul you want. Because the secret is in the sauce. And it's so easy, and yet so delicious.

Roasted Duck Legs
Duck legs- 1 per person
Salt and pepper

1. Preheat oven to 400. Cut off any excess fat from the legs (hint- legs are fatty! I cut off as much without messing up the skin too terribly). Score the skin on the legs (meaning make criss-cross pattern with a knife- this helps the fat drain away and leave the skin crispy). Pat the legs dry and salt and pepper all sides.

2. Sear on a hot pan skin side down until nice and browned. Drain the fat and transfer the legs to roasting dish. Cook for 30 minutes, turn heat down to 350 and cook for another 30, turning once.

Mustard Marsala Sauce
1 1/2 c. crimini's- sliced
1 small white onion, sliced thinly
1 large garlic clove, or 2 small- diced
2-3 c. washed baby spinach
1 Tbl. olive oil
1 c. Marsala wine
2 tsp. spicy mustard- I used spicy horseradish
1/4-1/3 c. heavy cream
Salt and pepper to taste

1. Heat oil in a saute pan over medium heat. Add the onions, the garlic then mushrooms. Let the onions and mushrooms get brown and soft, and right when they start to stick to the bottom of the pan, add the Marsala. Pan will steam but shouldn't flambe.

2. Add in the mustard and whisk until incorporated. Whisk in the cream and cook till mixture is reduced slightly but not too thick. Add in the spinach and let wilt. Salt and pepper to taste. Pour over the legs and serve over a carb or more spinach.