-
1
1.
-
2
Start by sprinkling the duck legs heavily with coarse salt.
-
3
Bruise the juniper berries and the pepper with a mortar and crush the garlic cloves.
-
4
2.
-
5
Put the duck legs and all the spices in a large and sturdy plastic bag and place the bag in the fridge for at least 24 hours.
-
6
3.
-
7
Remove the legs from the bag (after 24 hours) and wipe most of the salt off the legs.
-
8
Melt the duck fat in a large soup pan and place the legs in the fat.
-
9
They need to be covered completely.
-
10
4.
-
11
Heat the pan; it must NOT boil.
-
12
If it bubbles every so often, that is okay, but do not let it come to a boil.
-
13
Leave to simmer for 3 hours.
-
14
Stick a skewer in one of the legs to test the meat; if it is not soft enough, add 10 minutes to the cooking time and repeat the proces.
-
15
5.
-
16
Leave to cool and store in the fridge for at least 3 days or up to a week to develop the flavour.
-
17
Again, make sure the meat is completely covered by fat.
-
18
6.
-
19
To serve, take the legs out of the fat and place them on an oven tray.
-
20
Place them in a hot oven (about 230 degrees C) and bake them for about 20 minutes until crisp and brown.
-
21
Serve with some potatoes fried in duck fat and a green salad.
