henry d Posted March 5, 2007 Report Share Posted March 5, 2007 6 mallard legs and 2 pinkfoot legs.Sea salt, garlic, thyme and bayleaf rub for 36 hrs(1oz/1 clove/1 sprig/2 leaves). Wiped off and into a suitable casserole dish and cover with duck fat. Cook in the oven for 7hrs(too long for these and I would recommend testing after 4)@ as low a temp as possible(180"f)unfortunately mine crept up to 220 Remove the meat and save the skin for Duck crackling In the fridge for a month or 3 to mature..........I can almost hear my arteries hardening in anticipation. Quote Link to comment Share on other sites More sharing options...
Axe Posted March 5, 2007 Report Share Posted March 5, 2007 Sounds absolutely delicious. Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted March 5, 2007 Report Share Posted March 5, 2007 LB Quote Link to comment Share on other sites More sharing options...
Poacher Posted March 5, 2007 Report Share Posted March 5, 2007 6 mallard legs and 2 pinkfoot legs.Sea salt, garlic, thyme and bayleaf rub for 36 hrsb] Jeese Henry it looks good but i don't know about 36hrs Quote Link to comment Share on other sites More sharing options...
henry d Posted March 6, 2007 Author Report Share Posted March 6, 2007 P - you`re probably right as the taste test was slightly salty so 24 hrs nexttime, 36 would be ok for goose or domestic duck legs tho. The idea with the salt is for preservation. Quote Link to comment Share on other sites More sharing options...
ROBLATCH Posted March 6, 2007 Report Share Posted March 6, 2007 looks very appeting to me ! i'l have to give that a go Quote Link to comment Share on other sites More sharing options...
desperado Posted March 8, 2007 Report Share Posted March 8, 2007 Looks excellent Henry! :unsure: What do you eat it with?(apart from with a spoon) On toast? desperado Quote Link to comment Share on other sites More sharing options...
henry d Posted March 8, 2007 Author Report Share Posted March 8, 2007 A nice sharp salad or you can make Cassoulet (beans/duck/belly pork/sausage & crisp breadcrumb topping) Quote Link to comment Share on other sites More sharing options...
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