This staple of French dining gets a Canadian twist, with a touch of maple that’s sure to get the tongues wagging. Chef John Morris likes to pair this with a Cabernet Merlot—get one with big, bold notes to match the richness of the duck.
Combine all the ingredients for the curing mix in a large mixing bowl, ensuring a uniform mixture.
Put a layer of curing mix onto the bottom of a storage container large enough to hold the curing mix and the duck legs.
Place the duck legs into remaining curing mix and rub the legs with curing mix.
Add the legs to the storage container and cover with the excess curing mixture.
Cover the container and refrigerate for 12–24 hours.
Remove the duck legs from the cure. Rinse thoroughly to remove excess salt, and then pat dry.
Add legs and duck fat to the cocotte and cover with the lid.
Place into a 200 F oven and cook until tender, around 4 hours.