Prep School by James P. DeWan

Author:James P. DeWan
Language: eng
Format: epub
Publisher: Agate Publishing
Published: 2012-08-08T04:00:00+00:00

For four legs, use about 2 tablespoons of kosher salt. Salt the legs directly, or pour a layer of salt in a shallow baking pan, lay the legs on top, and sprinkle on remaining salt.

After curing, scrape off the salt. Place the legs skin side up in a baking dish and pour in the melted duck fat until the legs are submerged. Bake at a slow simmer for 2 to 3 hours.

When the legs are cooked through, remove them to a glass or earthenware bowl. Strain the fat and pour it over the duck legs until they are submerged by an inch.

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