Cured duck legs with scallions
1/4 cup (60 ml) brown sugar
3/4 cup (180 ml) salt
2 bay leaves, crumbled
10 peppercorns, crushed
1/2 cup (120 ml) maple syrup
1/2 cup (120 ml) soy sauce
4 duck legs, trimmed
Salt, to season
12 scallions, trimmed, cleaned
2 tablespoon (30 ml) vegetable oil
In a bowl mix together sugar, salt, bay leaves, and peppercorn.
In a bowl mix maple syrup and soy sauce.
Using your hands, carefully separate most of the skin from the meat of the legs.
In a pan, coat the top and bottom of the duck with the curing mixture, cover and refrigerate 12-24 hours.
The next day rinse the duck legs and pat dry.
Using a skewer, stab the skin of the duck legs.
Give the skin a generous amount of salt to season.
Pre-heat half the grill to low or an indirect temperature of 250 F (120 C).
Place the duck on the unlit side of the barbeque to cook for two hours with the lid closed. Brush the legs every half hour with the glaze.
Turn the barbeque to high or 400 F (205 C).
Let the legs cook for another ten minutes to brown the skin.
Remove from the grill.
Toss the scallions with vegetable oil, some of the remaining glaze and salt to season and place on the lit side of the grill to lightly char.
Place scallions on a platter and top with duck legs, drizzle last of glaze to garnish.
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