Anti Inflammatory Slow-Roasted Duck Legs with Herbs
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Learn more →Ingredients
4 servings
For the cure
- 4 duck legs (about 3 lb total)
- 1 tbsp kosher salt
- 1 tsp black pepper, coarsely ground
- 4 garlic cloves, smashed
- 6 sprigs fresh thyme
- 2 bay leaves
For the braise
- ½ cup chicken bone broth
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the duck legs completely dry with paper towels. In a small bowl, combine the salt and black pepper. Rub the mixture all over the duck legs, then tuck the smashed garlic cloves, thyme sprigs, and bay leaves around them in a snug baking dish. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- 2
Remove the duck legs from the refrigerator 30 minutes before cooking. Heat the oven to 300°F (150°C). Brush off and discard the garlic, thyme, and bay leaves from the cure — they have done their work and will burn during the long roast.
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