Cook duck legs, skin sides down, in
For the Duck Rolls:
Cook the rice
er low heat. Remove the duck legs from the refrigerator.
Add chopped pancetta, bones from duck confit, and the drained beans. Tie
side.
To make the duck: in a 12-inch saute
brown sausage link halves and duck confit in the hot oil until
TRIM EXCESS FAT from the duck legs.
COMBINE THE WATER,
remove the bones from the confit, chop the meat into bite-
Rub the duck with salt (you don't
lightly wilted.
Add the duck legs and sausages and cook
o 350\u00b0F Tip the duck legs into a large bowl
In a food processor, pulse duck meat, mushrooms, 4 of the
side to cool.
shred duck meat, mix with soy sauce
Marinate at least for 1 day.
Best on BBQ slowly cooked over a low flame for a few hours.
Or you can bake in the oven at 180 Degrees C for about 1 1/2 hours or longer.
Absolutely delicious.
1. Wash the duck legs and dry them with
marinate for length of time duck legs are cooking.
Place
k your butcher for extra duck fat, or you'll need
pper-salt generously over the duck legs, massaging it well into
d slicing.
For the confit:
Lower the oven temperature
eeze in the freezer.
Duck Confit:
Day 1:
Place