Cured Duck Legs With Scallions

Ease of preparation rating: Medium
Yield: 4 servings

Ingredients:

For the curing mixture:

¼ cup (60 ml) brown sugar

¾ cup (180 ml) salt

2 bay leaves, crumbled

10 peppercorns, crushed

For the duck:

4 duck legs, trimmed

Salt to season

12 scallions, trimmed, cleaned

2 tablespoon (30 ml) vegetable oil

For the glaze:

½ cup (120 ml) maple syrup

½ cup (120 ml) soy sauce

Method:

For the curing mixture:

In a bowl mix together sugar, salt, bay leaves, and peppercorn.

For the glaze:

In a bowl mix maple syrup and soy sauce.

For the duck:

Using your hands carefully separate most of the skin from the meat of the legs.

In a pan coat the top and bottom of the duck with the curing mixture, cover and refrigerate 12-24 hours.

The next day rinse the duck legs and pat dry.

Using a skewer, stab the skin of the duck legs.

Give the skin a generous amount of salt to season.

Pre heat half the grill to low or an indirect temperature of 250 F (120 C).

Place the duck on the unlit side of the barbeque to cook for 2 hours with the lid closed.

Brushing the legs every ½ hour with the glaze.

Turn the barbeque to high or 400 F (205 C).

Let the legs cook for another 10 minutes to brown the skin.

Remove from the grill.

Toss the scallions with vegetable oil, some of the remaining glaze and salt to season and place on the lit side of the grill to lightly char.

To finish:

place scallions on a platter and top with duck legs, drizzle last of glaze to garnish.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.