Place the legs skin side down on a grill set over a plate. Rub the legs with the herbs. Sprinkle a generous amount of coarse salt on the legs. Cover and refrigerate for 24 hours. Quickly rinse the legs to remove the salt. In a deep roasting pan, place the legs and cover with the melted fat. Bring to a boil and decrease the heat to low. Let simmer for 2 hours. Serve the duck sprinkled with a spoon of hot fat and some freshly ground pepper.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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