Инструкции

• 1 - Prepare the Duck:
  Score the skin of the duck legs in a crosshatch pattern carefully, avoiding the meat. Rub salt evenly all over and let rest at room temperature for 10 minutes.
• 2 - Make Pickled Peppers:
  In a small saucepan, combine apple cider vinegar, 1 tbsp salt, garlic, chili flakes (optional), and black peppercorns (optional). Bring to boil, then pour hot brine over sliced sweet peppers in a heatproof bowl. Let them cool and marinate while cooking duck.
• 3 - Render the Duck Skin:
  Lay duck legs skin side down in a cold skillet, turn heat to medium-low to render fat slowly until skin is golden and crisp, about 20 minutes. Flip and cook the meat side briefly.
• 4 - Make Chicory Glaze:
  In a small saucepan, combine brewed chicory coffee and brown sugar. Simmer over low heat until reduced by half and syrupy. Swirl in unsalted butter, stirring to emulsify the glaze.
• 5 - Glaze and Roast:
  Place partially cooked duck legs in oven preheated to 180°C (350°F), roast for 15 minutes. Brush chicory glaze generously every 5 minutes. Optionally add fresh thyme sprigs around duck for aroma.
• 6 - Plate and Serve:
  Serve duck legs garnished with pickled peppers and a drizzle of the chicory glaze. Accompany with crusty bread or a light salad for contrast.