Portion the duck legs from the whole ducks and reserve the remaining carcasses for later use in the Duck breast recipe. In a bowl, combine the salt, thyme, bay leaves and garlic to make the curing salt. In a tray, cover the duck legs with the curing salt and leave to cure for 6 hours.
After 6 hours, rinse the legs and pat dry with paper towels. Place the duck legs in a vacuum bag with the duck fat and vacuum seal.
Line a tray with coarse salt and lay the baby onions on top.
To make the baby onion halves, take the reserved insides and place face down on the flat side and colour in a dry pan or on the grill.
Place the congealed liquid (left over in the vacuum bag after cooking the duck legs earlier) in a pot and heat to melt. Pour the liquid into a kidney tray sprayed with nonstick cooking spray. Set the jelly in the fridge. Once set, cut
To assemble, place a duck leg sprinkled with lemon zest on each plate. Use a warm spoon to shape 3 onion purée quenelles (
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