Ingredients
- 1 tablespoon kosher salt
- ½ teaspoon ground sage
- ½ teaspoon dried lavender
- ½ teaspoon ground allspice
- ½ teaspoon crushed juniper berries
- ½ teaspoon ground coriander
- ½ teaspoon canela or cinnamon
- 2 tablespoons cracked black pepper
- 4 duck legs and thighs (see note)
- ¼ cup mild chili powder
- 8 garlic cloves, peeled
- 2 cups, approximately, rendered duck fat (see note)
- Nutritional Information
Nutritional analysis per serving (12 servings)
619 calories; 64 grams fat; 21 grams saturated fat; 31 grams monounsaturated fat; 8 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 9 grams protein; 91 milligrams cholesterol; 705 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Combine salt, sage, lavender, allspice, juniper berries, coriander, canela or cinnamon and pepper. Spread over the duck legs, and allow to cure, uncovered, in the refrigerator for 3 days.
- After removing the duck legs from the refrigerator, brush off the excess spices, and place the duck in an oven-proof pottery or ceramic casserole that holds them snugly. If necessary, separate the legs from the thighs. Add the chili powder and garlic.
- Preheat oven to 250 degrees. Warm the duck fat in a saucepan, and pour enough into the casserole to cover the duck legs. Place in the oven, and bake about 3 hours, until the duck is very tender. Remove from the oven, and allow to cool. Cover and refrigerate overnight or up to 10 days in the casserole.
Dining and Cooking