Last year in spring I tried a new technique for cooking chicken legs. I carefully removed the bones, rolled the meat up and fixed it with kitchen twine. Then I roasted the chicken roll on all sides and baked the leg in the oven. The result turned out really great, so now in winter I gave the same technique a try using duck legs.
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This is a preview of Duck Leg with Salsify, Mandarin, Basil and Quince. Read the full post
