Ingredients

Serves 8

8 duck legs
zest of 2 lemons
½ bunch fresh thyme
4 cloves garlic, sliced
2 tablespoon salt
2 litres duck fat or olive oil

Method

In a ceramic or plastic deep tray layer the duck legs with lemon zest, thyme, garlic and a liberal sprinkling of salt. Marinate for 24-36 hours.

Wash and dry with paper towelling.

Place duck legs in a deep baking tray, cover with duck fat or oil with the lemon, thyme and garlic and cook at 160ºC for 4 hours or at 100ºC for 8 hours.

When cooked, remove the duck legs, serve with a nice green salad and enjoy!