While this preparation for duck takes several hours or even overnight, it is definitely a dish that can be made well in advance of your dinner. It is a classic French preparation, it is very traditional and it is also actually pretty simple to make. I just crisped the duck at the last minute and served it with a generous spoonful of Spicy Pickled Raisins, Creamy Whipped Potatoes and a delicious Port Wine reduction.
Ingredients
Dry Cure
- 2 whole duck legs
- kosher salt and freshly ground black pepper
- 3 whole cloves garlic smashed
- 1 medium shallot peeled and cut in half
- 1 sprig fresh rosemary
- 3 sprigs thyme or 2 teaspoon of dried thyme
- 2 whole bay leaves
- 1 tsp black peppercorns
- 2 tbsp juniper berrries
Cofit the Duck
- duck fat to cover the legs
Spicy Pickled Raisins
- 3 sprigs thyme or 2 teaspoon of dried thyme
- 1 sprig rosemary leaves only
- 1/2 tsp Asian chili sauce
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- 2 tsp brown or golden mustard seeds
- 1 1/2 cup dark raisins
Port Wine Sauce
- 1/2 cup Sauce Espagnole
- 1/2 cup Demi Glace
- 1 cup port wine
- 2 tbsp black currant jam
- 10-12 whole black peppercorns, crushed
Instructions
- Gather all ingredients before starting the recipe.
Dry Cure
- Mix dry rub ingredients in a small bowl and then genoursously apply to the dug legs. Transfer to a ceramic or glass dish, cover with cling wrap and refregirate over night.
- Remove duck legs an hour before cooking. Remove all of the dry rub ingredients from the duck, reserve and add to braising pan. Rinse all the salt off the duck under running cold water and place on top of the dry rub ingredients.
Confit the Duck
- Pre heat oven to 250°
- Cut parchment paper to fit in the braising pan to cover the duck legs.
- Heat duck fat over medium high heat until it's bubbling and pour over the duck.
- Cover duck with parchment paper then cover the brasing pan tightly with a lid or aluminum foil and set the pan on a sheet pan and bake for about 6-7 hours to render the fat and cook the duck.
Spicy Pickled Raisins
- While the duck is baking, measure 1 cup of water plus the other pickling ingredients, except the raisins, and add to a medium sauce pan. Bring the mixture to a boil, then reduce heat and stir until the sugar has totally melted. Mix in the raisins and remove from heat, cover with a lid, and allow to stand for at least one hour. This can be made several days in advance and stored in the refrigerator.
Sauce
- Combine port wine, sauce espagnole, demi-glace and black currant jam in a medium sauce pan and bring to a boil. Generously seasons with cracked black peppercorn. Reduce heat to medium low and simmer until the sauce has been reduced by half, about 30 minutes.
Finishing
- Pre heat oven the 400°
- Remove duck from fat and place on a rack over a sheet pan. Add 1 cup of water to the pan before placing rack on the pan. Season the duck with cracked black pepper and roast for about 30-35 minutes, or until the duck has become a golden brown and the skin is crispy.
- Transfer duck to a serving plate and garnish with a generous amount of pickled raisins.
