Duck is really good at this time of year, the spice brings a little kick that will help to cut through the something heaviness of the dish!
- 4 tablespoons rock salt (optional)
- 2 tsp red curry paste
- 3 -4 juniper berries, crushed
- 4 large duck legs
- 1 bay leaf
- 4 garlic cloves, peeled
- 200g of duck fat
- Rub the curry paste evenly over the duck legs then place the legs into a glass bowl and cover with rock salt. Cover with cling film and refrigerate for about 24 hours.
- When your duck legs are ready for cooking, remove from the bowl and clean in some kitchen paper.
- Preheat oven to 130°C degrees.
- Line a deep baking tray with parchment paper, and place the legs skin-side up in a single layer.
- Add the duck fat, bay leaf, juniper berries, garlic cloves and 1 tsp of extra curry paste around the legs.
- Cover tightly with foil and bake 2 ½ to 3 hours, until meat is extremely tender when pierced with a skewer.
- After the time has passed remove the duck legs from the fat and place on a wire rack for 5 minutes to allow the fat to drain off.
- Just before serving, When the duck is cooked, preheat the oven to 180°C.
- Place the duck on a tray to crisp up the skin for 5 minutes.
- Serve with some home-made chips or mashed potato and some green beans.