Cooking Level: ★★★☆☆
Chop the rosemary and mix with honey, salt and pepper.
Rub this mixture on and around the duck legs. Let it marinade for overnight.
Heat oven to 150°C. Brown the duck legs in a pan with some of the duck fat.
In an oven-proof pot add the duck leg and the rest of the duck fat.
Put the pot on the bottom of your oven and leave it inside for 3 hours until the meat is tender and nicely browned.
SOUTH STREAM TIPS
This is a very old technique which ensures a very moist product. Duck leg can be eaten hot right out of the oven with a nice salad or toast. Also, the legs can be left in the fridge covered with the oil for at least a week. The meat can be taken off the bone and can be used with fried noodles, fried rice or only mixed with some mayonnaise and herbs and spread on a piece of toast.