Ingredients
8.75 oz duck legs
2 None onions, peeled and chopped
3 None bay leaves
2 tsp juniper berries
2 tsp peppercorns
1 lb duck fat
5 sprigs fresh thyme
1 3/4 cups spelt flour
1 3/4 cups bread flour
1 3/4 tsp active dry yeast
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Combine duck legs in a large saucepan with onion, bay leaves, 1 tsp juniper berries and 1 tsp peppercorns. Cover with water and season to taste. Bring to a boil, cover and simmer for 2 hours. Meanwhile, smash 1 tsp juniper berries and mix with duck fat and thyme then heat in a saucepan and season to taste. Let cool then chill overnight. Let duck legs cool then chill in stock overnight. Mix flour and 2 tsp salt. Combine yeast and 1 1/4 cups cold water then add to flour and knead until smooth. Cover and keep in a cold place overnight. The following day, remove duck legs from stock (reserve stock for another purpose) and remove skin. Roll up skin into small rolls then remove duck meat from bones and finely chop. Heat 1/2 duck fat in a slow cooker and fry duck skin until golden. Add rosemary and duck meat, season to taste, cover and simmer for 40-45 mins over low heat. Preheat oven to 500°F. Divide dough into 2 portions then form each into a 10 inch loaf. Twist pieces of dough together 2-3 times then place on a baking sheet lined with parchment paper and let rest for 15 mins. Bake for 15 mins then reduce oven temperature to 400°F and bake for another 15 mins. Remove from oven and let cool. Heat remaining duck fat. Distribute duck mixture evenly between 5 x 8 oz sterilized jars then cover mixture with melted duck fat. Close jars and allow to cool.
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
French linen baguette bag — keeps crust crispy, crumb moist
Narrow board for transferring shaped baguettes to oven
Scoring tool for bread decoration and oven spring control
Reusable linen bread storage — keeps crust crispy naturally
Reusable cotton bread bag — bakery loaves stay fresh, zero waste