Slow-Braised Duck Legs with Fresh Bay, Thyme and Rosemary

Slow-Braised Duck Legs with Fresh Bay, Thyme and Rosemary

(serves 4)

8 Gress­ing­ham duck legs

250g duck or goose fat

236g/1 cup white wine

8 fresh (if pos­si­ble) bay leaves

hand­ful thyme sprigs

hand­ful rose­mary sprigs

6 cloves gar­lic, minced

sea salt and fresh black pepper

Sim­ply wash and dry the duck legs and set aside.  In a very large roast­ing dish, large enough to fit all the legs in a sin­gle lay­er, place the duck fat and white wine and place in a warm oven until the duck fat melts.  Sprin­kle the fresh herbs in the liq­uid and place the duck legs skin side down in the dish.  Sprin­kle with plen­ty of salt and pepper.

Cov­er the cook­ing dish tight­ly with foil and braise at 150C300F for 2 1/2 hours.  Then uncov­er the dish, turn the duck legs over, increase the heat to 220F/450F, and roast for a fur­ther 30 min­utes, less if the skin begins to burn.  Serve with a dish to absorb the juices, like mashed pota­toes or steamed rice.