Batu (Preserved Duck from Piacenza)

Name: Batu (Preserved Duck from Piacenza)
Prep time: 3 d 2 h 5 min
Cook time: 3 d 2 h 5 min
Total time: 3 d 2 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 2 bay leaves; 6 Tbsps coarse sea salt; 2 Tbsps dried thyme; 4 A mixture of rendered duck fat and lard pounds in total, the proportion being at least 1/2 duck fat; 10 duck legs with thighs; 6 fat cloves garlic, peeled and crushed; 6 juniper berries, lightly crushed; 4 cloves whole cloves, lightly crushed; 6 whole allspice berries, lightly crushed

You can never have too many condiment recipes, so give Batu (Preserved Duck from Piacenza) a try. Watching your figure? This gluten free and whole 30 recipe has 320 calories, 39g of protein, and 17g of fat per serving. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaves, juniper berries, lightly, and a few other things to make it today. From preparation to the plate, this recipe takes about 74 hours and 5 minutes.

Instructions

On a wooden board, finely mince the herbs and spices. Rub the mixture into the surface of the duck, then rub the salt vigorously over all surfaces of the duck, placing it in a large (or 2 smaller) ceramic or earthenware casserole. Cover the casserole and hold in a cool place or in the refrigerator, permitting the "marinade" to perfume and soften the flesh for 3 days.

Ingredients you will need

Dry Seasoning Rub

Spices

Herbs

Ground Meat

Whole Duck

Salt

Remove any excess salt still adhering to the duck. Warm the rendered duck fat and the lard in the largest, heaviest pot in the house. Immerse the duck in the warm fat and cook it over the lowest flame for 2 hours or until the flesh is meltingly tender and beginning to fall from its bones.

Ingredients you will need

Duck Fat

Whole Duck

Lard

Salt

Equipment you will use

Pot

Lift the duck from its bath and pack it into clean crocks or jars, ladling the warm fat over it, immersing it completely. Cover the crocks or jars with oiled parchment, using butcher's twine to secure the paper. The batu is ready to serve or keep, always in a cool place, for several months.

Ingredients you will need

Whole Duck

Equipment you will use

Kitchen Twine