Spiced Confit Of Duck Legs

• 1 tsp ground allspice
• 1 tsp dried thyme, crushed
• 1 tsp ground cumin
• 1 tsp juniper berries, crushed
• 1/4 tsp ground ginger
• 1/4 tsp groung cloves
• 1/4 tsp ground nutmeg
• 8 ducl legs
• 4 TBS kosher salt
• 1 bay leaf
• 8 garlic cloves

1. 1. Combine all the spices in a small bowl, mixing well. Sprinkle lightly and evenly over duck legs and rub into flesh. Sprinkle evenly with salt. Place in a glass dish in a single layer, cover with plastic and refrigerate 24 hours.
2. 2. Heat oven to 275 degrees. Remove legs from dish and wipe carefully with paper towels to remove exess salt. Place skin-side up in a baking dish on a single layer. Add bay leaf to pan and arrange garlic cloves around legs. Cover tightly with foil and bake 3 hours until meat is tender.
3. 3. Just before serving, heat broiler and place legs on broiler pan, broil until skin turns crisp, 2 to 3 min.

ground allspice, thyme, ground cumin, berries, ground ginger, groung cloves, ground nutmeg, legs, kosher salt, bay leaf, garlic

Taken from www.epicurious.com/recipes/member/views/spiced-confit-of-duck-legs-1216916 (may not work)