Mold Detox Friendly 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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