- Moulard Duck Legs

If frozen, defrost one night in the fridge.

 

 In the hoven

1. Place the legs in a pyrex plate to collect the fat
2. Sprinkle with herbs
3. Bake 1 hour over medium heat

 Confit of legs

1. Scrub the legs with a glove of garlic, add salt and pepper
2. Place the legs in a potful with duck fat
3. Boil for 2 hours and leave cool in the fat