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8 duck legs; a handful of whole black pepper, coriander, caraway

Dry-cured duck

Trim any excess fat from the duck legs and rub them with coarse salt. Place them in a bowl on top of a layer of salt. Sprinkle with salt and cover with cling film. Leave to stand in a fridge overnight, turning the legs once or twice. Wash the salt from the legs and rub them with the ground spices. Leave to dry for 2-3 days in a draft or in a fridge with a fan. Leave the meat to cure in a cold place away from drafts for 3-5 weeks. Serve as an accompaniment to beer.

Dry-cured duck

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Андрей (talerka).