4 duck legs and thighs
½ cup NOMU Sea Salt
2 tbsp ripped thyme and rosemary
500 g duck/goose fat (available from good delis/butchers)
4 tbsp honey
12 baby potatoes, peeled, parboiled and gently squashed with your thumb
8 squashed garlic cloves
1 tbsp NOMU Provençal Rub
Sprigs of fresh thyme
NOMU Sea Salt and Black Pepper
Trim the duck legs of excess fat and rub with the coarse salt and the chopped herbs. Place the legs on a tray over an absorbent towel, cover with clingfilm and refrigerate overnight.
In a tall pot, melt the fat on a very low heat and strain. Place the duck in the fat and cook very gently with a lid for 2 hours in a preheated (90ºC) oven. The duck must be completely submerged. After 2 hours remove the pot from the oven and allow the duck to cool down in the fat.
Place the duck legs in a bowl or preserving jar and pour the fat on top to seal the duck legs from the air. The duck legs are now preserved and can be kept in the fridge for 2 weeks or in the freezer for 3 months.
When ready to cook, very carefully scrape the fat (reserve for potatoes) off the duck, baste with warmed honey and roast at 200ºC until the skin is really crispy.
Melt the duck fat in a pan and add your potatoes and garlic. (Be careful as the fat will start to spit). Turn the potatoes to roast on all sides. Near the end of cooking add the Provençal Rub with some fresh sprigs of thyme. Season with salt and pepper.
4 duck legs and thighs
½ cup NOMU Sea Salt
2 tbsp ripped thyme and rosemary
500 g duck/goose fat (available from good delis/butchers)
4 tbsp honey
12 baby potatoes, peeled, parboiled and gently squashed with your thumb
8 squashed garlic cloves
1 tbsp NOMU Provençal Rub
Sprigs of fresh thyme
NOMU Sea Salt and Black Pepper
Trim the duck legs of excess fat and rub with the coarse salt and the chopped herbs. Place the legs on a tray over an absorbent towel, cover with clingfilm and refrigerate overnight.
In a tall pot, melt the fat on a very low heat and strain. Place the duck in the fat and cook very gently with a lid for 2 hours in a preheated (90ºC) oven. The duck must be completely submerged. After 2 hours remove the pot from the oven and allow the duck to cool down in the fat.
Place the duck legs in a bowl or preserving jar and pour the fat on top to seal the duck legs from the air. The duck legs are now preserved and can be kept in the fridge for 2 weeks or in the freezer for 3 months.
When ready to cook, very carefully scrape the fat (reserve for potatoes) off the duck, baste with warmed honey and roast at 200ºC until the skin is really crispy.
Melt the duck fat in a pan and add your potatoes and garlic. (Be careful as the fat will start to spit). Turn the potatoes to roast on all sides. Near the end of cooking add the Provençal Rub with some fresh sprigs of thyme. Season with salt and pepper.
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