Ingredients
- 4Duck Legs
- 2 CupsDuck Fat
- 1.5 tbsp. Kosher Salt
- ¼ tsp Curing Salt
- 1 tsp Black Pepper
- 2 Cloves Garlic,Chopped
- 2 Bay Leaves
- 2 Juniper Berries,Crushed (optional)
Direction
- In a bowl, mix kosher salt, curing salt, pepper, garlic, crushed bay leaves, and juniper berries. Rub the duck legs with the seasoning mixture.
- Place the duck legs in a container in a single layer. Weigh them down with a lid or plate and press for 72 hours in the fridge.
- Brush the excess seasoning off the duck legs. Place duck legs in an oven safe heavy bottomed pot and cover the legs with rendered duck fat until submerged.
- Preheat oven to 300 degrees. Cook duck legs slowly in duck fat for about 2 hours until tender.
- When ready for service, scrape off excess fat, and broil the duck legs for 2 minutes or until the skin is crisp and golden.