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Sunday, March 14, 2010
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2 Uncooked Peking Duck Legs
1 tablespoon Kosher salt
1 Lemon, zested and thinly sliced
3 Cloves Garlic crushed
1 tablespoon Whole Allspice Berries
1 tablespoon Juniper Berries
2 Sprigs Fresh Tyme
2 cup Rendered Duck Fat
Preparation:
Season the duck legs with salt on both sides. Place the legs in a large Resealable bag. Add remaining ingredients except the duck fat. Seal bag and massage the duck legs to evenly coat legs. Place in Refrigerator for 24 hours. Preheat oven to 200 degrees
Cooking Instructions:
After removing the legs from the bag and rinsing. Pat the legs dry. In an oven safe dish place the remaining Seasonings from the bag. Place legs in skin side down. Warm duck fat and Pour over legs until evenly covered. If you don't have Duck fat you can use Olive oil. Fat has more flavor. Cover dish with a lid. Bake for 6-7 hours until meat starts to come away from the bone. Remove duck legs and place in a sealable container. Strain the seasonings and fat and pour fat over legs seal container and refrigerate for 2 months to cure.
Notes:
Ancient Method for Preserving Meat. Usually goose, duck or pork where the meat is salted and slowly cooked in it's own fat. The cooked meat is then packed into a pot and covered with it's cooking fat which acts as a seal and preservative. Last in the fridge up to 6 months. Great gift for friends. Submitted from Will Stevens
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Created By System On 9/16/2008 12:00:00 AM
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