This dish promises a flavor as great as its history. It is slow cooked in the Cook & Hold oven.
1.5 C. (355 ml) Kosher salt
4 T. (59 ml) sugar
4 T. (59 ml) coarse ground black pepper
4 T. (59 ml) sliced garlic
8 T. (39 ml) ginger, chopped
16 duck legs with thighs attached
10 C. (2.25 l) duck fat, rendered
Combine salt, sugar, pepper, garlic and ginger in a bowl. Rub the duck legs with the mixture and place in a covered container. Refrigerate for 24 hours, turning the pieces over after 12 hours.
Preheat Cook & Hold oven to 200 F (93 C). Rinse the duck legs and place in a roasting pan. Cover with the duck fat and bake in the Cook & Hold oven for 12 hours. Remove and cool in the fat.
Remove the leg from the fat and flake the meat. Serve on a bed of Frisse and dress with a mustard vinaigrette and roasted beets.