Mugwort and Flaked Salt Duck
6,9 / 10
ready in 1 hr 40 min.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Season the meat with flaked salt and ground black pepper and fry in the lard on a high heat. Add a pinch of cinnamon, the juniper berries, the bay leaf and the mugwort and deglaze with the wine. Add the stock and roast for 1 hour.
Remove the meat from the stock, leave to rest and then reduce the stock to about half. Season to taste. Serve the legs on chopping boards, drizzle with some of the gravy and sprinkle with some coarse sea salt.