|
Appetizers |
|
INGREDIENTS:
4 whole duck legs with thighs attached (about 2 pounds), excess
fat trimmed.
1 tablespoon plus 1/8 tsp kosher salt
1/2 tsp freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 tsps whole black peppercorns
1/2 tsp salt
4 cups olive oil or as needed
|
DIRECTIONS:
At least two days before serving, lay the duck legs skin side down
on a platter and sprinkle with 1 tablespoon of the kosher salt and
the ground pepper. Place the garlic cloves, bay leaves, and sprigs
of thyme on two of the legs. Lay the remaining two legs skin side
up on top. Put the reserved fat from the ducks in the bottom of a
non-reactive container and top with the sandwiched duck pieces.
Sprinkle with the remaining 1/8 tsp kosher salt. Cover tightly
with plastic wrap. Refrigerate to cure for 12 hours.
Preheat the oven to 200°F.
Remove the duck from the container. Remove the garlic, bay leaves,
thyme, and duck fat and reserve. Rinse the duck under cold running
water, rubbing off some of the salt and pepper. Pat the duck dry
with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in an
enameled cast-iron pot or deep glass baking dish, and sprinkle
evenly with the peppercorns and the 1/2 tsp salt. Lay the duck
pieces skin side down on top and add enough olive oil to cover.
Cover and bake until the meat pulls away from the bone, 12 to 14
hours.
Remove the duck from the fat. Strain the fat into a bowl and
reserve. Remove the meat from the bones and place it in a 1-quart
stoneware or glass container; discard the skin and bones. Add
enough of the strained fat to cover the meat by 1/4 inch. Cover
and store in the refrigerator for up to 1 month. If you wish, pour
the remaining fat into an airtight container and refrigerate to
use as cooking fat.
Servings: 8
|
