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Prep time
35 minutes
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Cook time
2 hours 30 minutes
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Serves
6 to 8
Author Notes
A method of meat preservation dating back to pre-refrigeration; now being enjoyed as a snack or served as an hors d'oeuvre. —Sean Streete
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Ingredients
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4
Duck Legs
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1
Bouqet Garni
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1
Head of Garlic
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2 bunches
Fresh Thyme
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2 quarts
Duck Fat
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1 cup
Crème Fraiche
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1 cup
Whole Grain Mustard
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1/4 cup
Clarified Butter
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tt
Kosher Salt
Directions
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Preparation for the Clarified Butter:
Place diced butter in a saucepan; allow to simmer lightly while ladling off impurities. When clarity is achieved, ladle the clarified butter through a cheesecloth and reserve.
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Preparation for the Duck Legs:
Cure duck legs by submerging them in salt for 2 hours. Rinse the salt off with cold water; pat dry; reserve in a hotel pan.
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Preheat oven to 260°F.
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In a large stockpot, bring duck fat to a light simmer. Pour over duck legs and aromatics (bouquet garni, garlic, and thyme) and place in oven for about 2 and 1/2 hours.
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Remove duck from oven and allow to cool in the fat.
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In a mixing bowl, add shredded duck, crème fraiche, chopped thyme and one-half of a garlic clove. Mix together and reserve for plating.
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Spoon duck mixture into a mason jar; pour slightly cooled clarified butter (or alternatively a sweet and savory berry compote) over the top to seal; Store in refrigerator.
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