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Freebase Commons Common /common

  • The day before you want to make the duck, prepare the green salt and rub into the duck legs. In your mini-prep, grind the salt, bay leaves, thyme, parsley and pepper corns, until its a bright green salt, all big chunks broken down. Rinse the duck legs in cold water, drain, and pat dry. Use about 1 tablespoon of salt per leg, rubbing into the skin and flesh. Place legs in a pyrex dish large enough to hold them in a single layer, cover tightly with plastic, and refrigerate 24 horurs. Preheat your oven to 190-- use a calibrated oven thermometer to make sure you've got the correct temperature. Rise the legs under cold water and pat dry with paper towels. Layer them in a single layer in a large ovenproof pot with lid--e.g, a Le Creuset dutch oven. Pour melted fat over the legs so that they are covered. Warm the pot over medium heat to warm the fat, then place in oven for about 10 hours. After 10 hours check to see if the meat is tender and falling off the bone. If not, cook for another 1-2 hours. Let legs cool in the fat. Once cooled, carefully lift with a metal spatula out of the fat and rest on sheet pans. Strain the fat in a fine mesh strainer or chinois. Place legs in a container just big enough to hold in one layer (they will have shrunk while cooking). Cool the fat in the refrigerator in a clear, tall container, so the juices settle as a gel in the bottom. Spoon the fat out, and gently warm in a heavy bottom pan over low heat until just liquified. Spoon the barely fat over the legs, so that none of the meat is exposed. Cover and refrigerate or freeze. You can keep them frozen like this for months, or in the refrigerator for several weeks or few months. To serve, pull the container from the refrigerator or freezer long enough to warm to room temperature. Then, warm the container to 190 degrees in a 190 degree oven, carefully lift the legs from the fat, and sear the legs in a hot skillet, skin side down for a few minutes until the skin is a rich brown color. Serve over lentils, brussells sprouts, or whatever your preparation.

Freebase Commons Food & Drink /food