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This timeless French classic method of cooking was originally used to preserve cuts of meat and fruit for the long winter months. It produces a deliciously melting texture and greatly enriches the meat.
- 2 × duck legs
- 1kg goose fat
- small bunch of thyme
- 3 cloves of garlic
- sprig of rosemary
- 50g salt
- 50g caster sugar
Preparation Time: 10 minutes (+ 12 hours salting)
Cooking Time: 2 hours
- Place the duck legs into a dish. Mix the salt and caster sugar together and rub it all over the duck legs, then rub half of the thyme all over them as well. Cover with cling film/ plastic wrap and place into the fridge for at least 12 hours.
- After the 12 hours, wash the duck legs and pat them dry with kitchen paper so they are free from the salt and sugar mix, discard the thyme.
- In a large saucepan place the goose fat, garlic cloves, the rest of the thyme and the rosemary. Put it over a gentle heat until the fat has melted and is starting to gently bubble.
- Carefully place the ducks legs into the fat so that they are completely covered and cook them on the lowest heat setting for 2 hours, until the skin on the leg bone has retracted and the bone is visible.
- Remove the duck legs from the goose fat and place them onto a plate to rest for 5 minutes. If desired, you can place the legs under a hot grill for a couple of minutes before serving to crisp up the skin.
- To serve, remove the cartilage from the base of the leg bone. We served the duck with a potato rösti and braised red cabbage.