of Duck Legs
1 Sprig Fresh Thyme Leaves
4 Duck Legs
1 lb. Goose Fat
1 fresh bouquet garni (bay leaf, few parsley stems, sprig
fresh thyme, and a small stalk celery tied together)
8 oz. Curly Endive (separated into leaves)
Classic Vinaigrette Fries (to serve)
Sea Salt and Freshly Ground Black Pepper
1. Press the
leaves of fresh thyme onto the duck legs and sprinkle with
sea salt. Leave at room temperature for 1 hour to draw out
some moisture. In the meantime, preheat the oven to 325°.
Put the duck legs and goose fat in a pan and heat gently
until just on the point of boiling. Transfer to a shallow
casserole and add the bouquet garni. Cover and place in
the oven. Slow roast for about 1^/2 hours until you can
loosen the leg bone fairly easily. This indicates the meat
is nicely tender.
Drain the legs and dab with paper towel.
Strain the fat and keep for sautéing potatoes and
other uses - it is delicious. Heat a dry heavy-based frying
pan and, when hot, cook the legs skin-side down for a few
minutes to crisp the skin. Take care not to overcook.
Dress the curly endive with a little vinaigrette and place
in the center of four plates. Arrange the fries around the
edge, then place the crispy duck legs on top of the leaves.