BEBEK GORENG

INGREDIENTS

• 4 Peking duck legs

• 200g coarse sea salt

• 15g black pepper

• 3 thyme leaves

• 2l duck oil

METHOD

1. A few days before serving, marinate duck legs in salt, pepper and thyme leaves. Refrigerate overnight of for eight hours. After eight hours, clean the marinade off.

2. Heat the duck oil to a low heat on the stove. Add the duck legs and cook for three hours (do not cover). Turn every 30 minutes.

3. Once three hours have passed, turn off the heat. Rest the duck legs in the duck fat for a few days in the fridge.

4. To serve, remove legs from oil and deep fry in a pan for five minutes. Serve with rice, salad or vegetables.