QUATRE EPICES ROAST DUCK

Quatre Epices Roast Duck image

Make and share this Quatre Epices Roast Duck recipe from Food.com.

Provided by RawSpiceBar

Time P1DT15h

Yield 4 people, 1 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons quatre-epices
6 duck legs (4 pounds total)
1 head garlic
3 tablespoons rapeseed oil or 3 tablespoons duck fat
1/4 kosher salt
2 shallots, roughly chopped
1 tablespoon chopped thyme
30 ounces duck fat

Steps:

Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt, thyme, RawSpiceBar's Quatre Epices and shallots in a large bowl. Add duck legs and toss to coat, cover and chill, at least 1 day.
Melt duck fat in a wide large heavy pot over low heat, then cook remaining garlic cloves and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, until a wooden pick slides easily into thighs, 2 to 3 hours more.
Transfer duck to a large bowl. Strain duck fat through a sieve, then pour strained fat over duck legs. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
Remove duck from fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp, 15 to 20 minutes.

Nutrition Facts : Calories 7621.3, Fat 849.2, SaturatedFat 282.4, Cholesterol 850.6, Sodium 15.1, Carbohydrate 26.9, Fiber 1.4, Sugar 0.6, Protein 4.9