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Easy
By Alastair Little and Richard Whittington
Published 1993
(Ideally do this several days ahead, say just before or after roasting the rest of the duck.)
Peel and chop the garlic finely • Scatter half the salt into the earthenware dish. Lay the legs skin side down on the salt with the giblets around them. (Do not use the liver - freeze it for future use. Sauté in a little butter and eat it on toast or use in a salade tiède.) Crumble over the thyme and bay leaf and scatter the garlic around the legs • Put the remain