(To accompany Chef Sterling’s Duck and Fig Risotto)

Ingredients:

5-6 Duck Legs
1 cup Sugar
1 cup Salt
1 bunch fresh Thyme
2 Bay Leaves
4 Allspice (whole berries)
2 quarts of Blended Oil (Canola Oil)
Black Pepper Corns

Preparation:

1. Combine the sugar, salt, thyme, bay leaves, allspice, and black pepper corns to make a dry seasoning rub.
2. Cover duck legs with dry seasoning rub. Let stand for 24 hours.
3. Rise off the seasoning rub.
4. Place duck legs in a heavy bottom casserole or Dutch oven.
5. Cover with oil and place in the oven.
6. Cook 2 ½ to 3 hours at 325 degrees, until meat is tender.
7. Let cool in oil.
8. Once cool, remove skin from duck legs.
9. Remove meat from duck legs.
10. Shred or dice the meat.