Salt-cured duck legs cooked in duck fat and then preserved also in duck fat.
Recipe taken from Les Halles Cookbook by Anthony Bourdain |
Recipe taken from Les Halles Cookbook by Anthony Bourdain |
This recipe is adapted from Rick Stein's French Odyssey recipe book. |
Rotisserie in the oven |
The ingredients: Duck legs from the SouthWest of France, Duck fat, salt |
Salad with soup and bread |