Duck Legs in Salt Crust
Chef: Mario Laliberté
Prep Time: 30 min. Cooking Time: 60 min. Servings: 2
2 Pekin 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 in half, roll and mold 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.