Serves 6
4 sprigs of rosemary, cut into 2.5cm pieces
6 sprigs of thyme, cut into
2.5cm pieces
2 heads of garlic, unpeeled, lightly crushed with a mallet
6 tablespoons sea salt
6 large, meaty duck legs (about 1.1 - 1.3kg), excess flaps of fat removed
1 tablespoon freshly ground black pepper
3 cinnamon sticks, each snapped in half
3 star anise, each broken in half
3 bay leaves, each broken into 2 pieces
1.8kg rendered duck fat
Using a dish large enough to hold the duck legs in a single layer (a rectangular dish works well), spread half the rosemary, half the thyme and 1 garlic head in the pan. Salt both sides of the duck legs and lay them, skin-side down, over the herbs. Sprinkle the pepper over the legs, then place half a cinnamon stick, half a star anise and half a bay leaf on top of each leg. Arrange the remaining herbs and garlic on top. Cover with cling film and refrigerate for 36 hours. Preheat the oven to 110°C/Gas Mark ¼. Brush the salt and herbs off the duck legs. Over a low heat, melt the duck fat in a large saucepan or casserole. Add the duck legs to the melted fat and bring to a very low simmer. Cover the pan with a tight-fitting lid and transfer to the middle shelf of the oven. Cook for 3 hours. Remove the legs and strain the fat through a fine sieve to remove any solids. Put the duck legs in the container in which they will be stored and add the strained fat. Make sure the legs are covered by at least 2.5cm of fat. Storing in groups of 2 or 3 legs is sometimes more convenient for serving later, as well as more space efficient. Cool and store the containers in the refrigerator. When it's time to eat the duck legs, remove the container from the fridge and set it in some gently simmering water to melt the fat and loosen the legs. Remove the legs from the melted fat and set aside. (If you plan to serve with Pommes à la Sarladaise, some of the duck fat will be used for the preparation of the potatoes, so set aside, and indeed save for future use, such as excellent hash browns.) Take 2 tablespoons of the duck fat and add to a frying pan. Over a medium heat, let the fat get very hot and then add the legs, skin-side down. Cook for 4 to 5 minutes, browning the skin well. Turn to sauté the other side briefly, 3 to 4 minutes. Serve with Pommes à la Sarladaise and lightly dressed frisée.
This recipe is taken from The Balthazar Cookbook by Keith McNally
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