'1 cup of coarse salt'
'1 tablespoon of thyme'
'1 tablespoon of honey'
'1 tablespoon of mustard'
'1/2 teaspoon of black pepper'
'2 kg of pork jowl'
'20 leaves of rosemary'
'6 duck legs (1.9 kg)'
'6 cloves of garlic'
'4 medium-sized green stalks, peeled and cut into 8 pieces'
'4 sprigs of thyme'
'Accessories'
'Brush'
'1 cup of coarse salt'
'1 tablespoon of thyme'
'1 tablespoon of honey'
'1 tablespoon of mustard'
'1/2 teaspoon of black pepper'
'2 kg of pork jowl'
'20 leaves of rosemary'
'6 duck legs (1.9 kg)'
'6 cloves of garlic'
'4 medium-sized green stalks, peeled and cut into 8 pieces'
'4 sprigs of thyme'
'Accessories'
'Brush'
'Salt the duck and let it rest in the refrigerator for 5 hours'
'In a saucepan, melt the pork jowl fat and add all the ingredients except the duck, honey, mustard, and thyme'
'Keep at low heat'
'Wash the duck, place it in the saucepan, and cook over low heat for 2 hours or until tender'
'Let it cool and refrigerate for at least 2 hours'
'Before serving, remove the legs and fry them in a skillet for 5 minutes'
'In a bowl, mix the honey and mustard'
'Brush the skin of each leg with the mustard mixture and bake in the oven for 10 minutes or until golden brown'
'Garnish with thyme'
'Serve with rice and vegetables.'
