- 4 duck legs, rinsed, patted dry
1/3 cup coarse( 1 c. à table) salt
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon herbes de Provence
- 2 bay leaves, crumbled
- 8 cups melted duck fat
- Put the duck legs in baking dish and rub with salt, pepper, herbes de Provence and crumbled bay leaves.
- Refrigerate overnight.
- Rinse the duck legs well and pat dry.
- Preheat the oven to 300 degrees F.
- Put the duck legs, skin-side up, in a medium Dutch oven.
- Pour enough melted duck fat over the duck legs to cover.
- Heat the duck fat to a gentle simmer on medium heat.
- Cover the Dutch oven and put it in the oven.
- Bake for about 2 hours or until the duck is fork tender.
- Transfer the duck to a plate, strain the fat, and pour a layer of fat into a large baking dish.
- Put the duck legs on top and cover completely with the remaining fat.
- Do not add the duck juice left on the plate.
- Cool completely.
- Refrigerate for at least 1 week and up to 2 weeks (to lessen the saltiness of the duck).
- Preheat the oven to 350 degrees F.
- Lift the duck pieces out of the fat, removing as much as possible.
- Heat a large saute pan on medium-high heat and add the legs, skin-side down.
- Saute the legs for 4 minutes.
- Flip the legs and put the pan in the oven.
- Roast the duck legs for 5 to 10 minutes or until the skin is crispy.