Mix coarse salt and herbs together. Rub duck legs with this mixture.
Place duck legs on a sieve in a dish. Cover with plastic wrap and refrigerate for 24 hours.
Rinse duck legs and pat dry.
In a thick-bottomed, ovenproof pan, heat duck fat over low heat, add legs to rendered duck fat and cook for 2 1/2 to 3 hours.
Cool legs in the fat in the refrigerator or at room temperature on a sheet.
To reheat duck legs, put them on a baking sheet and roast them in a
425-450°F (220-230°C) oven for 30 minutes or until crisp.
The duck can be prepared several days in advance.
In a bowl, combine dressing ingredients.
In a salad bowl, toss mesclun with dressing.
Transfer salad to a serving platter, and arrange hot duck legs on top of it.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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