Pour 4 personnes
Préparation: 20 min
- 4 duck legs
- 1 kg duck fat Coarse
- salt and pepper
The day before, rub the duck legs with coarse salt, then put them in a terrine pot and chill overnight.
The next day, remove as much salt as possible. Rinse the legs quickly and dry, then cook in the fat on a low heat for 3 hrs.
The dish can be kept in a jar full of fat for 1 month.