" Mr. Holland's Opus" Duh Duh Duh Duck

This Asian-flavored duck dish has just the right amount of kick to keep you making music well into the night.


  • 4 tablespoons kosher salt
  • 1/2 teaspoon each fresh ground black peppercorns
  • 1/2 teaspoon each fresh ground white peppercorns
  • 2 tablespoon lemon zest
  • 2 tablespoon orange zest
  • 4 large duck leg quarters
  • 1/2 teaspoon whole cloves
  • 1 cinnamon stick
  • 6 bay leafs
  • 6 sprigs thyme
  • 8 cloves garlic, peeled and smashed
  • About 4 cups duck fat (or a combination of chicken, duck, or goose fat)


  1. In a small mixing bowl, combine salt, peppercorns, and the lemon and orange zests.

  2. One-by-one, rub each duck leg well with the salt mixture, arranging legs in a single layer in a glass baking dish. Sprinkle any remaining salt mixture over the top, cover and refrigerate 2-4 hours, turning the legs over half way through.

  3. Melt the duck fat over low heat and preheat the oven to 275F. Rinse the salt from the duck and pat dry with paper towels.

  4. Arrange legs snugly in a single layer in a high sided cast iron skillet or oven proof dish. Add the cloves, cinnamon, bay leaf, thyme and garlic and then pour the warm duck fat over the top - the pieces should be submerged in the fat.

  5. Cover the dish with foil and bake in a slow oven 4-5 hours, until the meat falls easily from the bone. Allow the duck to remain in the fat until use, up to 10 days refrigerated.

  6. Serve duck warm or cold, on salads, in tacos, or your favorite recipe. (The shredded duck is delicious atop a salad with mixed greens, dried cherries, sliced fresh pears, poppy seed dressing and drizzled with reduced pomegranate juice.)

Serves 4

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