4 Duck legs
4 ts Salt
Garlic; to taste
Thyme; to taste
Peppercorns; to taste
Bay leaves; to taste
1 c Duck grease; goose grease;
-or lard
Marinate duck in salt and spices at least 1 day. Wipe any liquid off.
Melt the fat in a deep casserole and put the duck in. The fat should
cover the meat. Cook over lowest heat until meat is tender,
1-2 hours. Take casserole off heat and let cool.
Remove duck pieces to a jar. Cover with the fat. Store at least a few
days to a few months.
