Tender, roasted duck legs with herbs de Provence and cloves.
8 duck legs
Coarse sea salt
2 teaspoons ground black pepper
2 tablespoons herbs de Provence
2 tablespoons ground cloves
Trim the excess fat off the back of the duck legs. Arrange in a roasting pan. Sprinkle generously with coarse salt. Cover with heavy foil and refrigerate for two days.
Preheat oven to 325 degrees. Rinse all the salt off the duck legs and return to pan. Sprinkle tops with pepper, herbs de Provence and cloves. Roast 2 hours, uncovered. Serves 4 - 8.
Note: You can save the duck fat from the pan and roast potatoes in it, just like the French do.