Cured duck legs with scallions
Ingredients
CURING MIXTURE
- 1/4 cup (60 ml) brown sugar
- 3/4 cup (180 ml) salt
- 2 bay leaves, crumbled
- 10 peppercorns, crushed
GLAZE
- 1/2 cup (120 ml) maple syrup
- 1/2 cup (120 ml) soy sauce
DUCK
- 4 duck legs, trimmed
- Salt, to season
- 12 scallions, trimmed, cleaned
- 2 tablespoon (30 ml) vegetable oil
Directions
CURING MIXTURE
- In a bowl mix together sugar, salt, bay leaves, and peppercorn.
GLAZE
- In a bowl mix maple syrup and soy sauce.
DUCK
- 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.
TO FINISH
- Place scallions on a platter and top with duck legs, drizzle last of glaze to garnish.
