Ingredients
4 duck legs
4 garlic cloves
4 bay leaves
1 tsp black peppercorns
4 sprigs of fresh thyme
½ tsp SIDS CRAZY SALT
2 tsp salt
Duck fat and/or olive oil (enough to cover legs)
Directions
Place duck legs in a baking tray.
– Poke tiny holes throughout duck skin- do NOT pierce the meat. (I use a fondue fork to pierce holes, it may not be the professional way but it works) I poke holes because after making the dish multiple times, I found MORE fat to release using this method. It improved the dish by leaps and bounds!
Smash garlic cloves with the blade of your knife and add two to each leg.
Break in half bay leaves, pour peppercorns, salt, SIDS CRAZY SALT and thyme sprigs evenly over the duck legs.
Tightly cover dish and refrigerate at least 24 hours and up to 48 hours.
Add olive oil and/or duck fat to cover the legs.
Bake at a 163°C oven for 3.5 hours.
Drain, sprinkle with SIDS CRAZY SALT or SIDS SMOKEY BBQ RUB and finish off in a hot frypan and serve.
