er low heat. Remove the duck legs from the refrigerator.
o 350\u00b0F Tip the duck legs into a large bowl
Cook duck legs, skin sides down, in
TRIM EXCESS FAT from the duck legs.
COMBINE THE WATER,
side.
To make the duck: in a 12-inch saute
For the Duck Rolls:
Cook the rice
In a food processor, pulse duck meat, mushrooms, 4 of the
side to cool.
shred duck meat, mix with soy sauce
marinate for length of time duck legs are cooking.
Place
1. Wash the duck legs and dry them with
iced onions. Stuff each duck with the rosemary/onion mixture
other use).
Place the duck in a roasting pan.<
Ask your butcher for extra duck fat, or you'll need
br>Remove excess fat from duck. Rinse inside and out and
o 350 degrees F. Place duck on a double thickness of
ime.
Method for the duck.
Combine all marinade ingredients
Add chopped pancetta, bones from duck confit, and the drained beans
Boil duck for 30-45 minutes in
evel.
Wash duck, discarding excess fat, dry duck.
Combine soy
pice. dust inside cavity of duck, rub remainder on outside of