Tacos are always a good idea – especially Jerk duck tacos by Chef Shorne






8 duck leg-thigh pieces

1 Tbs. kosher salt

4 tablespoons of jerk seasoning

Eight 3-inch sprigs fresh   rosemary

4 dried bay leaves, broken in half

4 large cloves garlic, sliced

8 medium sprigs fresh thyme

1-1/2 quarts (3 lb.) duck fat


•Tidy up the duck legs by pulling off any large bits of fat and trimming any skin that hangs way beyond the meat. (You can put the skin and fat in a small saucepan over low heat to render the fat; save this for confit or for another use.)
Sprinkle half the salt and jerk seasoning in an even layer on a rimmed baking sheet. Lay out the sprigs of rosemary, the bay leaves, and half the garlic slices in 8 piles, put a duck leg on top of each, then press the thyme and remaining garlic on top of the duck. Sprinkle the duck with the rest of the salt and then spread it with your hands so that all sides are coated. Cover tightly with plastic wrap and refrigerate for 24 hours.
Put the duck fat in a heavy Dutch oven that’s large enough to hold all the legs (they can be stacked) and heat over low heat until melted. Scrape all of the seasonings from the duck, wiping away any moisture with paper towels. Slip the duck legs into the fat and completely submerge them. Cover the pot and adjust the heat so that the fat stays just about 200°F; do not let it go over 210°F. (Be sure to check the temperature every 20 to 30 minutes to make sure it’s not going too high.)
Cook until the legs are completely tender when pierced by a knife, 2-1/2 to 4 hours, depending on the size of the legs. Let them cool in the fat; when cool enough to handle, remove with tongs then shred meat off the bone