This staple of French dining gets a Canadian twist, with a touch of maple that’s sure to get the tongues wagging. Chef John Morris likes to pair this with a Cabernet Merlot—get one with big, bold notes to match the richness of the duck.
Step 1
Combine all the ingredients for the curing mix in a large mixing bowl, ensuring a uniform mixture.
Step 2
Put a layer of curing mix onto the bottom of a storage container large enough to hold the curing mix and the duck legs.
Step 3
Place the duck legs into remaining curing mix and rub the legs with curing mix.
Step 4
Add the legs to the storage container and cover with the excess curing mixture.
Step 5
Cover the container and refrigerate for 12–24 hours.
Step 6
Remove the duck legs from the cure. Rinse thoroughly to remove excess salt, and then pat dry.
Step 7
Add legs and duck fat to the cocotte and cover with the lid.
Step 8
Place into a 200 F oven and cook until tender, around 4 hours.
