We serve this as a daily piatto special in the Pizzeria with Lentils Castellucciano and fried sage sprinkled all around. We included it as a variation to the Duck al Mattone because the preparations of the duck, with the exception of cooking times, are identical.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Cure and confit six to eight duck legs in the same manner as for Duck al Mattone, reducing the cooking time in the oven to about 2 1/2 hours, or until the skin splits away from the muscle at the anklebone. Fry the duck legs in the same manner, but change the stovetop cooking time to 5 minutes on the first (skin) side and 1 minute on the second side. Pour a splash of water on the baking sheet around the legs and place them in the oven for 5 to 7 minutes, to heat them through. Fry 1 cup of sage leaves and 1 cup of rosemary tufts in the oil reserved from frying the ducks. Serve the duck legs on a bed of warm Lentils Castellucciano (page 264), drizzle finishing-quality olive oil around the lentils and scatter the fried herbs over the top. Serve with a lemon wedge on each plate.
suggested wine pairing
Step 2
Pinot Nero (Alto Adige)
