- 1 teaspoon ground allspice
- 1 teaspoon dried thyme, crushed
- 1 teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- 1 teaspoon juniper berries, crushed
- 8 duck legs
- 4 tablespoons kosher salt
- 1 bay leaf
- 8 cloves garlic, peeled
ingredients
directions
1. Combine allspice, thyme, cumin, ginger, cloves, nutmeg and juniper berries in a small bowl, mixing well. Sprinkle lightly and evenly over duck legs, then rub into flesh. Sprinkle evenly with salt. Place in a glass dish large enough to hold them all in a single layer, cover with plastic and refrigerate 24 hours. |
2. Heat oven to 300 degrees. Remove legs from dish and wipe carefully with paper towels to remove all salt. Place skin-side up in a 3-inch-deep baking dish or two dishes just large enough to hold them all in a single layer. Add bay leaf to pan and arrange garlic cloves around legs. Cover tightly with foil and cook 2 1/2 to 3 hours, until meat is extremely tender when pierced with a skewer. (If legs are not to be served right away, remove from fat and let stand on a clean platter.) |
3. Just before serving, heat broiler and place legs on broiler pan. Broil just |
4. until skin turns crisp, 2 to 3 minutes. (They can also be crisped in a large |
5. skillet over medium-high heat.) |
Notes
 Serving Ideas : Serve on July 4th with baked beans, coleslaw, watermelon._____ |
Categories
Web
Keywords
Duck
