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Ingredients
- 6 duck legs
- 2 tbsp coarse salt
- 2 tbsp granulated sugar
- 1 tsp coarsely cracked black pepper
- 2 bay leaves torn into several pieces
- 1 tbsp extra virgin olive oil
Method
Mix all ingredients (except oil) together and rub all over the duck legs. Put legs in a non-reactive dish in the refrigerator for 24 hours, turning over once.
Preheat oven to 180C.
Wipe the legs, prick the fattiest part, and rub all over with the oil. Roast in a baking dish for 1 hour until golden-brown and tender when tested with a skewer.
These duck legs are intended to roast alongside the Toulouse beans
