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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Duck / Number of Servings: 4 |
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Directions: Rub duck legs with 1T salt, and place in a bowl. Season with pepper and
remaining 2 T salt. Add thyme and bay leaves. Cover; refrigerate, turning
occasionally, about 10 hours.
Preheat oven to 300F . Remove the duck from the bowl; rinse and pat dry.
Place in a medium skillet, skin side down, and cook until the fat renders
and the skin browns, 15-20 minutes.
Transfer duck and fat
to a casserole dish; place legs in a layer, skin side up. Add enough lard to cover duck. Cover with a lid; cook until meat has rendered all its fat and is falling off the bones, 2 to 2 1/2 hours. Pour a layer of fat from casserole into base of a small terrine. Pack duck on top; strain remaining fat over duck to cover. Add additional melted lard if needed. Be sure there are no air bubbles. Cover; refrigerate 1
week to allow flavors to mellow.
Preheat oven to 400F . Place the terrine in a warm water bath to melt
fat. Remove duck; wipe off any excess fat. Place duck in a shallow baking
dish; bake 5 minutes. Pour off fat again. Bake until duck is very hot
and skin is crisp, 10-15 minutes more.
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