Ingredients
4 240-270g duck Maryland
½ bunch thyme
¼ bunch flat leaf parsley
¼ bunch sage
¼ bunch basil
¼ bunch rosemary
4 cloves garlic
2 bay leaves
handful whole white peppercorns
40g sea salt
2L duck fat
Method
Serves 4 persons
• To marinate duck leg, finely chop all herbs and finely dice garlic
• Mix in peppercorns and sea salt with combined herbs and garlic
• Add duck legs to the mixture and allow to marinate for at least 24 hours
• After period has lapsed, wash herb salt mix from duck legs
• Arrange duck legs in large roasting tray and cover with duck fat ensuring that legs are completely covered
• Place roasting tray in oven for approx 3-4 hours on 100 degrees Celsius
• Duck legs are cooked when meat can be easily released from the bone
• Allow to cool inside duck fat
• Increase oven temperature to 240 degrees Celsius and remove duck legs from fat
• To cook dish, position each leg skin side down onto a roasting pan under high heat for 15 minutes and this will ensure that skin becomes crispy
• To serve, accompany with truffle scented mashed potato, caramelised baby witlof hearts, sautéed wood mushrooms and pan juices.
Recipe provided by Chill on Tedder