Marinade:
8 Tbs Coarse Salt
1 Small bunch fresh thyme, leaves picked
10 Fresh bay leaves
1 Small handful dried juniper berries
Zest of two oranges
For Braising:
8 Large duck legs
4 1/2 lb Duck fat
1 Handful fresh rosemary, leaves picked
1 Tbs Dried juniper berries
1 Tbs Peppercorns
10 Fresh bay leaves
Preparation:
- With mortar and pestle, bash up marinade ingredients and rub over duck legs. Refrigerate overnight.
- Preheat oven to 325ºF. Brush off marinade, from duck legs, and place in roasting pan. Cover with duck fat.
- Braise for 2 hours, spooning duck fat over the legs, every so often, until the skin is crisp. Five minutes before the end, add rosemary, bay leaves, juniper berries and peppercorns, to the pan to crisp.
- Take the pan out of oven and let cool. Put duck legs in Tupperware, with herbs and pour sieved fat over. Refrigerate.
- To serve, wipe dick fat from legs and reheat at 450ºF for about 20 minutes.
(courtesy of Jamie Oliver)
