80 Preserved Duck Legs

Name: Preserved Duck Legs
Yield: For four people
Cuisine: French
Ingredients: 8 turns of the peppermill; 1 x 750 g (1 lb 10 oz) jar preserved goose fat or pure fresh lard which has been heated with a little thyme; 1 small sprig thyme; 1 pinch grated nutmeg; 1 bayleaf, chopped; 2 teaspoons fine salt; 1 clove garlic, peeled; 4 duck legs left over from making Fillets of Duck Breast with Green Peppercorns

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Cuisses de canard confites ‘The way to make perfect preserved meat’

Ingredients

Main ingredients

4 duck legs left over from making Fillets of Duck Breast with Green Peppercorns
1 clove garlic, peeled

Europe
France
Starter
Preserve
Gluten-free
Mediterranean

Method

Marinating the duck legs

Lay the duck legs on the work-top and rub them all over with garlic. Season them with fine salt and freshly-ground pepper and add the pinch of grated nutmeg. Put them in a deep plate, strew with the chopped bayleaf and crumbled thyme and leave overnight in the refrigerator.