Recipe courtesy of Mario Batali
Show: Molto Mario
Print
Batu (Preserved Duck from Piacenza)
Total:
74 hr 5 min
Prep:
72 hr 5 min
Cook:
2 hr
Yield:
10 to 12 servings
Total:
74 hr 5 min
Prep:
72 hr 5 min
Cook:
2 hr
Yield:
10 to 12 servings

Ingredients

  • 6 fat cloves garlic, peeled and crushed
  • 6 whole allspice berries, lightly crushed
  • 6 juniper berries, lightly crushed
  • 4 whole cloves, lightly crushed
  • 2 bay leaves
  • 1 1/2 tablespoons dried thyme
  • 10 duck legs with thighs
  • 6 tablespoons coarse sea salt
  • A mixture of rendered duck fat and lard -- 4 pounds in total, the proportion being at least 1/2 duck fat

Directions

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.

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.

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.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Preserved Lemon Marinade

Recipe courtesy of Stephen Barber

Preserved Lemons

Recipe courtesy of Emeril Lagasse

Traditional Preserved Lemons

Preserved Lemons

Recipe courtesy of Sarah Copeland

Preserved Lemons

Recipe courtesy of Haylie Duff

Pine Nut and Preserved Lemon Couscous

Recipe courtesy of Emeril Lagasse

Chorizo and Preserved Lemon Couscous

Recipe courtesy of Chuck Hughes

Quick(ish) Preserved Lemons

Recipe courtesy of Cooking Channel

Braised Pork Belly in Preserved Soya Beans

Recipe courtesy of Malcolm Lee

On TV

So Much Pretty Food Here