Here is an easy recipe to use up those duck legs. As your season progresses, add the legs to your freezer, until you have lots, to make the recipe worthwhile
Duck legs
Fresh Thyme
Bay Leaves
Fresh Garlic
5gr pepper per kilo of duck
12gr salt per kilo of duck
Rendered duck fat, but you can use some lard if you want.
1. Wash off legs. Pat dry
2. Melt duck fat in a large pot. The pot shoudl be as wiude as possible, you dont' want it to o tall and narrow.
3. Turn het to very low
4. Add a layer of legs, sprinkle with S&P, sprinkle with fresh thyme, garlic and bay leaves
5. Keep adding layers until your legs are all in the pot.
6. At this point, cover your legs with a pan that fits inside your pot. A round baking tray works fine. Press down, you want the legs to slowly cook, releasig fat that is rendered, to add tot he juices in the pot.
7. Slowly, slowly simemr for about 2 hours, until the meat is almost coming off th ebone
8. When done, remove legs and place in smaller containers. Strain out thyme garlic.bay leaves etc form liquid.
9. Top each container witht hte liquid, the fat shoudl keep the legs submerged.
10. When you wan tto use them, just pull them out of the fat, and toss in a hot oven until skin is crispy.
11. Alternatley, you can vac pack the cooked legs, which works well.
12. Kept in a cold area, the legs with a seal of fat will keep for a coupel of months.
Duck legs
Fresh Thyme
Bay Leaves
Fresh Garlic
5gr pepper per kilo of duck
12gr salt per kilo of duck
Rendered duck fat, but you can use some lard if you want.
1. Wash off legs. Pat dry
2. Melt duck fat in a large pot. The pot shoudl be as wiude as possible, you dont' want it to o tall and narrow.
3. Turn het to very low
4. Add a layer of legs, sprinkle with S&P, sprinkle with fresh thyme, garlic and bay leaves
5. Keep adding layers until your legs are all in the pot.
6. At this point, cover your legs with a pan that fits inside your pot. A round baking tray works fine. Press down, you want the legs to slowly cook, releasig fat that is rendered, to add tot he juices in the pot.
7. Slowly, slowly simemr for about 2 hours, until the meat is almost coming off th ebone
8. When done, remove legs and place in smaller containers. Strain out thyme garlic.bay leaves etc form liquid.
9. Top each container witht hte liquid, the fat shoudl keep the legs submerged.
10. When you wan tto use them, just pull them out of the fat, and toss in a hot oven until skin is crispy.
11. Alternatley, you can vac pack the cooked legs, which works well.
12. Kept in a cold area, the legs with a seal of fat will keep for a coupel of months.
