The Duck Legs of Normandy

Duck is one of my favourite meats, but it does tend to be a bit expensive. Duck legs, though, are the cheaper option in most supermarkets. A while ago I got into a discussion with someone who was looking for new and interesting ways to cook duck legs. I can’t quite remember what conclusions we came to but afterwards I started wondering what was wrong with the traditional methods. To my shame, I hadn't made this sort of dish for years and I needed reminding just how good it can be. There’s nothing new or revolutionary about this recipe. It’s the method of Normandy cooking that I first picked up years ago, although there’s no guarantee that it would be considered truly authentic in the VallĂ©e d'Auge. Very much the same method of cooking is often used in Normandy for chicken or guinea fowl, although they will usually require less time to cook. I did use a genuine Normandy cider for this dish but it’s not the only place in the world that makes excellent cider. Most decent dry