4 duck legs
200 g coarse sea salt
1 bunch rosemary
1 lemon, cut into wedges
1 bulb garlic, cloves separated
duck fat, or olive oil
2 ripe tomatoes, peeled, seeded and diced
¼ red onion, finely diced
1 bunch parsley, chopped
2 tbsp olive oil
½ lemon, juiced
- Clean the duck legs of any excess skin or fat, then put into a container with the salt, rosemary, lemon and garlic. Toss everything together, then cover and leave in the fridge for a minimum of 12 hours.
- Wash the cure off the legs and pat dry with a clean tea towel.
- Heat the oven to 140C/fan 120C. Melt enough duck fat (or warm enough oil) to cover the legs in an ovenproof pan big enough to fit them (but small enough to fit in the oven). Put the legs in, cover with greaseproof paper and bake in the oven for 3 hours. Once cooked, remove the legs from the fat and either finish in the oven (see next step) or keep in the fridge until needed.
- To finish the duck, heat the oven to 200C/fan 180C. Put the duck legs, skin side up, on a baking tray and cook in the oven for 15-20 minutes until golden, crisp and thoroughly heated through.
- Mix the salsa ingredients together. Serve the duck with some salsa spooned over.