4 duck legs with thighs and skin
3 tablespoons of salt
1 medium onion, cut into rings
6 sprigs of thyme
1 tablespoon of ground black pepper, crushed
1 cup of dry white wine
1 pound of duck fat
For the sauce
1/2 cup of raspberry gelée
1/2 cup of white wine
1 tablespoon of mustard
1 pinch of salt
Mini peppers and Moroccan couscous to serve alongside
Fresh oregano sprigs for garnish
4 duck legs with thighs and skin
3 tablespoons of salt
1 medium onion, cut into rings
6 sprigs of thyme
1 tablespoon of ground black pepper, crushed
1 cup of dry white wine
1 pound of duck fat
For the sauce
1/2 cup of raspberry gelée
1/2 cup of white wine
1 tablespoon of mustard
1 pinch of salt
Mini peppers and Moroccan couscous to serve alongside
Fresh oregano sprigs for garnish
Season the duck with salt, onion, thyme, black pepper, and wine
In a pot, cook the fat over low heat with a lid, for three hours or until the meat is tender
Let it cool, then transfer to a glass jar, seal, and refrigerate
Refrigerate for at least four weeks
Prepare the sauce
In a pot, combine all ingredients, stirring constantly, over medium heat for five minutes
Let it chill in a hermetically sealed container in the refrigerator for four weeks
Remove the duck from the fat and cook it in a skillet until warmed through
Serve with the sauce, mini peppers, and Moroccan couscous, garnished with oregano.
