This wonderfully rich duck dish yields soft, meltingly tender duck, perfect for serving with roast potatoes and crisp veggies. Double or triple the recipe as needed.
- 2 duck legs
- 500g duck fat
- 1 tbsp. each allspice berries and juniper berries
- 3 garlic cloves
- 1 tsp. salt
- Zest of 1 lemon
- 2 sprigs of fresh thyme, leaves picked
Crush the garlic cloves and the berries. Place the duck into a bag and sprinkle with salt, garlic, lemon, thyme leaves, allspice berries and juniper berries. Massage the seasoning into the duck. Seal and leave in the fridge for 24 hours.
Preheat the oven to 90C. Take the duck out of the marinade and pat dry. Sprinkle the contents of the marinade into the bottom of a small glass oven dish that can hold the duck in a single layer. Melt the duck fat in a saucepan until liquid, then pour over the duck until covered. If it does not cover the duck, add some olive oil.
Cover with a lid and bake for 6-7 hours or until the duck is super tender. Place the duck legs into an airtight container. Strain the fat to remove the solids, then pour over the duck. Leave to cool, cover and keep in the fridge. Leave to sit for at least 2 months for the best flavour. Alternatively you can eat the duck legs right away while still warm.