Duck Legs in Salt Crust

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© Copyright 2007 Joe Jurgielewicz & Son All Rights Reserved

P.O. Box 257, Shartlesville, PA 19554    610-562-DUCK

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Duck Legs in Salt Crust

2 duck legs, with skin

12 oz. (350 g) coarse salt

12 oz. (350 g all-purpose flour

1 cup (250 ml) water

1 egg, separated

1 teaspoon (5 ml) thyme

1 Bay leaf

2 tablespoons (30 ml) duck fat

1 teaspoon (5 ml) water

To make salt crust: Mix together the salt, flour, egg white,

1 cup water, thyme and crushed bay leaf until smooth.

Cover and refrigerate for about 1 hour.

Melt the duck fat in a skillet. Add the legs (skin side down)

and brown for 5 minutes. Divide 1/3 of the dough in half,

and roll into two small patties, the size of a duck leg

(approximately 4 inches). Place the patties on a pastry sheet,

and then one leg, skin side up, on each patty.

Divide the remaining dough into two, roll and carefully

mould over each leg.

Brush the patties with the egg yolk diluted with 1 teaspoon

of water. Bake at 425°F (220°C) for 25-30 minutes.

Reduce heat to 275°F (140°C) and continue cooking for 30 minutes.

Using a serrated knife, cut the salt crust into a circular shape.

Serve, taking care to preserve the shape.

Suggested side dishes: mixed baby green salad.

Serves: 2

Preparation time: 30 minutes

Cooking time: 60 minutes

Chef: Mario Laliberté

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