INGREDIENTS
8 duck legs
2 tbsp kosher salt
2 1/2 tbsp ground coriander
2 cloves of garlic, peeled
For Mom's Dry Rub
1 tsp dried minced garlic
1 tsp dried minced onions
1 tsp freshly ground black pepper
1 tsp freshly ground pink pepper
1 tsp dried parsley
1 tsp sweet paprika
1 tsp dried orange peel
DIRECTIONS
Preheat the oven to 250 degrees fahrenheit. In a small bowl, mix the salt, coriander, and Mom's Dry Rub. Carefully poke the duck skin and all fat pockets with a sharp knife, but do not puncture the meat itself. Rub the seasoning all over the duck legs. Place the duck legs in a dutch oven, skin side down, with the garlic cloves and 2 tbsp water. Cover and transfer to the oven. After 2 hours, use tongs to gently flip the legs. Return, covered, to the oven. After another 2 hours, check the legs, If tender, the meat should be easily pierced with a pairing knife. If not, return to the oven and check on them every 10 minutes until they are done. Transfer the duck legs to a plate. To save the fat, strain the remaining contents of the dutch oven through a fine-mesh sieve into a bowl. Place the legs on a baking sheet, skin side up. Roast in the oven at 450 degrees fahrenheit for 20 minutes, until skin is caramel brown and crisped. Brushed the reserved duck fat on the legs when they come out of the oven. Serve the duck with any or all the following: sour cherry jam, roasted fingerling potatoes, kale sautéed in rendered duck fat, roasted cipollini onions, chestnuts and cornbread.
