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Legs of duck roasted in their own lard
We first roast these legs of with caraway seeds. the lard which gradually melts under the skin is poured over the legs as they roast. We then place them in pairs in jars and pour lard and dripping over them.
Composition:Leg of duck x 2 (CR, average 620 kg raw), salt, caraway seeds
These legs can be served cold with a salad, but are best when roasted in
a pan or in the oven in a bit of the lard they are wrapped in. Serve with cabbage and dumplings, or with
roasted potatoes or cholent.