INGREDIENTS
- 2 duck legs (or 1 whole duck, cut into portions)
- 500 ml Golden Herd Organics Certified Organic Beef Tallow (softened if needed)
- 4 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- Sea salt
- Freshly cracked black pepper
METHOD
- Preheat your oven to 140°C (120°C fan).
- Pat the duck dry with paper towel. Season generously with sea salt and pepper.
- Place the duck in a deep ovenproof dish or cast-iron pot, skin-side up.
- Add the garlic, thyme, rosemary and bay leaf around the duck.
- Melt the Golden Herd Organics Certified Organic Beef Tallow and pour over the duck until almost fully submerged.
- Cover with a lid or foil and cook low and slow for 2½–3 hours, until the meat is fall-apart tender.
- Carefully remove the duck from the tallow and place on a rack or tray.
- Increase oven temperature to 220°C (200°C fan).
- Crisp the duck skin for 15–20 minutes until deep golden and crispy.
- Rest for 5 minutes, then serve.