Duck Leg Cure (Green Salt)

280g kosher salt

4g fresh bay leaf

8g picked thyme leaves

40g picked parsley leaves

20g whole black peppercorns

6g whole coriander seed

GREEN SALT CURE:

1. Combine all the ingredients in the bowl of the robo coupe.
2. Blend until all the herbs are pulverized and the salt is a pale green.
3. Reserve to cure the duck legs.

CURING DUCK LEGS:

1. Trim the duck legs of any excessive fat & skin. Do not trim too close to the meat, the skin will shrink as the duck cooks.
2. Cut the tendons that run the length of each side of the drumstick. (See video)
3. Weigh the whole batch of trimmed duck legs.
4. FOR EVERY 1# (453g) OF DUCK LEGS, USE 40 g OF THE GREEN SALT CURE.
5. Rub each duck leg with about a tablespoon of the cure, until you have used up all of the weighed amount of cure needed.
6. Lay the duck legs in a single layer in a hotel pan.
7. Cover with plastic wrap & cure overnight in the walk-in (12 hours).

1. Cutting the tendons along the drumstick so that the skin doesn't pull back, exposing the meat.
2. Weigh the duck legs & salt cure