1 cup of coarse salt
1 tablespoon of thyme seeds
1 tablespoon of honey
1 tablespoon of mustard
1/2 teaspoon of red pepper flakes
2 kg of duck or pork fat, cut into 6 pieces
20 leaves of rosemary
6 duck legs (1.9 kg)
6 cloves of garlic, peeled and smashed
4 medium-sized green onions, without husks, cut into 4 pieces
4 sprigs of thyme
Accessory
Pastry brush
1 cup of coarse salt
1 tablespoon of thyme seeds
1 tablespoon of honey
1 tablespoon of mustard
1/2 teaspoon of red pepper flakes
2 kg of duck or pork fat, cut into 6 pieces
20 leaves of rosemary
6 duck legs (1.9 kg)
6 cloves of garlic, peeled and smashed
4 medium-sized green onions, without husks, cut into 4 pieces
4 sprigs of thyme
Accessory
Pastry brush
1
Season the duck with salt and let it rest in the refrigerator for 5 hours
2
In a saucepan, melt the fat and add all the ingredients except the meat, honey, and mustard
Keep at low heat
3
Wash the duck to remove excess salt, place it in the saucepan, and cook over low heat for 2 hours or until it reaches desired tenderness
4
Let it cool and refrigerate for at least 2 hours
5
When serving, reheat the cooked dish
Remove the legs and fry them for 5 minutes or until they are lightly browned
6
In a bowl, mix honey and mustard
Brush this glaze on the skin of each duck leg and place it in a hot oven for 10 minutes or until lightly browned
Garnish with thyme seeds.
