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Ingredientes
- 6 x fat garlic cloves peeled and crushed
- 6 whl allspice berries lightly crushed
- 6 x juniper berries lightly crushed
- 4 whl cloves lightly crushed
- 2 x bay leaves
- 1Â 1/2 Tbsp. dry thyme
- 10 x duck legs with thighs
- 6 Tbsp. coarse sea salt
- Â Â A mix of rendered duck fat and lard 4 lbs in total,
- Â Â proportion being at least 1/2 duck fat
Direcciones
- On a wooden board, finely mince the herbs and spices. Rub the mix into the surface of the duck, then rub the salt vigorously over all surfaces of the duck, placing it in a large (or possibly 2 smaller) ceramic or possibly earthenware casserole. Cover the casserole and hold in a cold place or possibly in the refrigerator, permitting the "marinade" to perfume and soften the flesh for 3 days.
- Remove any excess salt still adhering to the duck. Hot the rendered duck fat and the lard in the largest, heaviest pot in the house. Immerse the duck in the hot fat and cook it over the lowest flame for 2 hrs or possibly till the flesh is meltingly tender and beginning to fall from its bones.
- Lift the duck from its bath and pack it into clean crocks or possibly jars, ladling the hot fat over it, immersing it completely. Cover the crocks or possibly jars with oiled parchment, using butcher's twine to secure the paper. The batu is ready to serve or possibly keep, always in a cold place, for several months.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 10 servings | |
| Calories 44 | |
| Calories from Fat 21 | 48% |
| Total Fat 2.3g | 3% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 4208mg | 175% |
| Potassium 6mg | 0% |
| Total Carbs 0.38g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.01g | 0% |
| Protein 5.28g | 8% |
