← Nouns Cooking · French

Ingredients

• 4 duck legs
• 2 tbsp coarse sea salt
• 4 cloves Garlic, sliced
• 4 sprigs Thyme
• 2 Bay leaves, crumbled
• 1 tsp Black pepper, coarsely crushed
• 750 g duck fat (enough to cover the legs)

Method

1. Rub the duck legs all over with the salt, garlic, thyme, bay and pepper. Lay them in a dish, cover and refrigerate for 12–24 hours.
2. Heat the oven to 140°C (120°C fan, 275°F). Brush off the salt and herbs and pat the legs very dry with kitchen paper.
3. Melt the duck fat in a snug ovenproof dish or small casserole. Lower in the legs so they are completely submerged.
4. Cook in the oven for 3 hours, until the meat is meltingly tender and a skewer slides into the thickest part with no resistance.
5. Eat now, or cool and keep the legs buried in their fat in the fridge for up to 2 weeks.
6. To serve, lift the legs from the fat and roast them skin-side up at 220°C (200°C fan, 425°F) for 15–20 min, or fry skin-side down, until the skin is crisp and deep golden.

Tips

• Keep the leftover fat: strained, it makes the best roast or sarladaise potatoes.
• Serve with pommes sarladaises and a sharp green salad, or shred into cassoulet.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Serious Eats BBC Food