- Time 50 minutes
- Servings 4 People
- 1 A skin on the duck legs with a sharp knife to cut the barrel, a little bit of salt and pepper. Put the scissors in the heathware, move the thymane and rosemary branches. Make a 24-hour graduation.
- 2 Choose the thymane and rosemary branches, add a couple of garlic brushed teeth, fill the swelled duck fat.
- 3 Spirit to warm up to 160 degrees, put a dishes in it with legs and tomato about 2 hours. The prepared legs can be stored in the refrigerator for a long time, filling them with a large number of duck fat.
- Calories 1224
- Total Fat 708,3 g
- Protein 64,4 g
- Total Carbohydrate 1224 g