Duck Confit with Spicy Pickled Raisins

Marcus Nilsson
Ingredients
  • 8 skin-on, bone-in duck legs 
  • 4 garlic cloves, thinly sliced 
  • 1 teaspoon freshly ground black pepper plus more freshly cracked 
  • 2 tablespoons plus 1 tsp. kosher salt 
  • 9 sprigs thyme, divided 
  • 6 dried chiles de árbol, crushed, or 1 1/2 tsp. crushed red pepper flakes, divided 
  • 1/2 cup white wine vinegar 
  • 1/4 cup sugar 
  • 2 teaspoons brown mustard seeds 
  • 1 sprig rosemary 
  • 1 1/2 cups golden raisins

Method

 
Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 tsp. ground pepper and 2 Tbsp. salt.

Preheat oven to 250°. Arrange duck, skin side down, in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 tsp. red pepper flakes), and 1/2 cup water. Cover pan with foil or lid and cook until fat is rendered (don't be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2--2 1/2 hours longer.

Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or ½ tsp. red pepper flakes), 1 tsp. salt, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Mix in raisins, remove from heat, and let cool at least 1 hour.

Increase oven temperature to 400°. Remove duck from fat and place, skin side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper and roast until skin is brown and crisp, 30--35 minutes. Serve duck with pickled raisins.

Do Ahead: Raisins can be pickled 1 week ahead. Cover and chill; bring to room temperature before serving. Duck can be cooked 1 week ahead. Pack duck in fat in an airtight container and chill. 

Nutritional Information
Calories (kcal) 330
Fat (g) 11
Saturated Fat (g) 3
Cholesterol (mg) 105
Carbohydrates (g) 31
Dietary Fiber (g) 2
Total Sugars (g) 26
Protein (g) 26
Sodium (mg) 350 

Bon Appétit, October 2013

Categories: 
Main DishesPoultry
Yield: 
8 servings
  • Oatmeal for breakfast will make you happier, and three other tips

    "The happiest people in the world interact about 7 hours a day," says Dan Buettner, author of Thrive. "They don't just wake up in the morning and schedule 7 hours of interaction. A lot of it happens to revolve around food and the rituals that surround food." Buettner circled the globe in search of the world's happiest populations -- he shares four tips with The Splendid Table.

Top Recipes

Lynne's Mailbox

What is the best way to hard boil an egg?

Dear Lynne, Why is it so difficult to hard boil an egg? I get a green ring around the yolk, or I peel the egg and take half the white with it.