eat then cover and simmer for 40-45 mins.
Preheat
ven to 400\u00b0F.
For the rosti, cook potatoes in
at in a stockpot with duck stock and water and bring
lackens. Cover and let stand for 5 mins. Peel then chop
edium high heat.
add duck legs, skin side down and cook
Place duck legs fat-side down in a
ven to 400 degrees. Put duck legs skin side down in a
aking dish.
Place the duck legs on top of the rosemary
Heat oven to 190 C.
Place duck legs in single layer in a roasting pan on a bed of rosemary sprigs and garlic cloves.
Sprinkle them with salt and five spice powder.
Roast for one hour.
Meanwhile place wine and jelly in a pot and simmer on a low heat.
Stir to dissolve jelly, simmer 5 minutes.
Spoon off almost all the fat from duck.
Pour wine mixture around duck.
Roast further 15 minutes until sauce reduces.
Season legs with salt& pepper.
Heat
Put the duck legs into a large container (a
1. Wash the duck legs and dry them with paper
Combine duck legs in a large saucepan with
Place duck legs in a large pot with
Season the duck legs with kosher salt on both
0 degrees C).
Place duck legs in a large bowl. Drizzle
ale in salted boiling water for 5 mins. Drain, reserving
dry/cure in refrigerator for one day. Remove from cooler
350\u00b0F Tip the duck legs into a large bowl and
kin from the duck legs and discard. Remove the duck meat from the