Cook and serve some duck
get yourself 4-6 duck legs, cook them however you want. They’re a sideshow in this recipe. All we care about is the duck fat. Pull that out and hoard that stuff (lasts pretty much forever in the fridge)
Cook chickpeas
soak half a pound of chickpeas overnight, cook them in the usual way. Make sure you salt the cooking (and soaking) water. Obviously, can make ahead.
Roast chickpeas
preheat your oven to 450
once the peas are done and cooled drain the water and dry really well in a kitchen towel. Really well.
melt 2-3 tablespoons of the duck fat in a half sheet pan. Add peas, swirl a bit to coat them, let them color, 40 minutes or so.
Make a spice mix of 1-2 tablespoon smoked paprika, cayenne to taste, teaspoon and a half salt. Take the peas out of the oven, coat the with the spices while they’re still in the pan, put them back in the oven and give them another 3-4 minutes. Remove, drain on paper towels on a separate plate, cool to room temperature and serve.
Also great for breakfast the next morning!
get yourself 4-6 duck legs, cook them however you want. They’re a sideshow in this recipe. All we care about is the duck fat. Pull that out and hoard that stuff (lasts pretty much forever in the fridge)
Cook chickpeas
soak half a pound of chickpeas overnight, cook them in the usual way. Make sure you salt the cooking (and soaking) water. Obviously, can make ahead.
Roast chickpeas
preheat your oven to 450
once the peas are done and cooled drain the water and dry really well in a kitchen towel. Really well.
melt 2-3 tablespoons of the duck fat in a half sheet pan. Add peas, swirl a bit to coat them, let them color, 40 minutes or so.
Make a spice mix of 1-2 tablespoon smoked paprika, cayenne to taste, teaspoon and a half salt. Take the peas out of the oven, coat the with the spices while they’re still in the pan, put them back in the oven and give them another 3-4 minutes. Remove, drain on paper towels on a separate plate, cool to room temperature and serve.
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