DKNIGHT

hi there. i cooked this for my Irish inlaws. they loved it. using the legs only i rub salt,garlic, thyme & peppercorns over the skin and place in a cool spot for 12-24 hrs. then put duck fat into a heavy bottomed pan and melt slowly, remove the excess salt and herb mixture and set aside. wash the legs in water and pat dry. gently put into the fat with thyme. bay and juniper berries and peppercorns. the fat should cover all the legs. bring to the simmer for 1 1/2 - 2 hrs until the meat is extremely soft, remove and allow to cool a little before scraping the meat off the bone, place into

Hello to all of you, As a new member i feel i should introduce myself. My name is David knight and i live in chipping norton. I am on the edge of the cotswolds and am lucky enough to have the permission of local farmers to hunt and shoot on thier lands. I enjoy all types of shooting, from clay to stalking. i work my three english springers (or is it vice versa) i never can tell, still i normally return with fodder. i am a chef but now work as a horticulturalist. hello to you all. david