Anders Bandt

• 4 duck legs (skin-on, bone-in)
• 1 tablespoon coarse salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 2 bay leaves, crushed
• 1 teaspoon crushed black peppercorns
• 4 cups duck fat (or enough to submerge the duck legs)

• Pat the duck legs dry with paper towels.
• Rub the legs with salt, black pepper, garlic, thyme, bay leaves, and crushed peppercorns.
• Place the duck in a dish, cover, and refrigerate overnight (or at least 12 hours).

• Preheat the oven to 250°F (120°C).
• Rinse off excess salt from the duck legs and pat them dry.
• Melt the duck fat in an ovenproof dish or Dutch oven.
• Submerge the duck legs in the fat, ensuring they are fully covered.
• Slow-cook in the oven for 2 ½ to 3 hours until the meat is tender and easily pulls away from the bone.
• Remove the duck from the fat and let it drain on paper towels.

• Heat a skillet over medium-high heat.
• Place the duck legs skin-side down and sear for 3-4 minutes until golden and crispy.
• Serve hot with a nice sauce.

Start with the legs. Place the duck with the breasts facing up and start cutting the leg away from the body. Halfway through your cut, tilt the duck on its side and break the bone. Complete the cut. Repeat both legs.

Then do the breast. Place the duck with the breasts facing up. Slice down the middle and through the wishbone. Start peeling the breast away from the bone, using your knife to make short cuts.

I was worse at cutting the breast, and felt like I left some meat on the bone. Having the duck partially frozen did not help at all either.

Cure the duck overnight to enhance flavor Use enough duck fat to fully submerge the legs Cook low and slow for tender, juicy meat Sear skin-side down for a crisp, golden finish Store the duck in fat for up to a month to develop deeper flavors

Bold Christmas Eve 2025 recipe