Ease of preparation: Medium
Yield: 4 servings
4 cups (960 ml) duck fat
3 tablespoons (45 ml) salt
1 teaspoon (5 ml) freshly ground pepper
8 duck legs, drumsticks only
2 garlic cloves, crushed
2 scallions, roughly chopped
4 sprigs thyme
½ teaspoon (2.5 ml) juniper berries
1 teaspoon (5 ml) red peppercorns
Peel of 1 orange
Preheat oven to 250 F (120 C).
Add duck fat to a large saucepan. Add salt and pepper and mix in. Add duck drums. Add garlic, scallions, thyme, juniper berries, red peppercorns, and orange peel. Bring the mixture to a boil on the stove. Put a lid on the pan and transfer to the oven. Let cook 3 hours.
Remove pan and put on the stove. Turn heat up to high and remove the lid. Let colour for 8-10 minutes. Transfer duck drums from pan to a paper towel-lined plate. (Strain and reserve duck fat for future recipes.)
Serve drumsticks with Cranberry Walnut Bok Choy Salad.