Pat dry 8 duck legs and rub generously with 200g salt, 15g black pepper, 20g garlic cloves, 10g bay leaves, and 30g dried thyme.
Place the seasoned duck legs in a dish, cover, and refrigerate for 24 to 48 hours.
Preheat your oven to 150°C (300°F).
Sesli anlatım, porsiyon ayarı ve daha fazlası
