Wine-plumped dried fruit, pomegranate seeds, candied orange, or even tiny summer blueberries—use your imagination to give this king of poultry accompaniments that will make it shine.
- Cook Time
- Prep Time
- 4 garlic cloves, thinly sliced
- 1 teaspoon freshly ground black pep- per, plus more freshly cracked
- 9 sprigs thyme, divided
6 dried chiles de árbol, crushed, or 1½ teaspoons crushed red pepper flakes, divided
½ cup white wine vinegar
¼ cup sugar
- 2 teaspoons brown mustard seeds
1 cup golden raisins or mixture of golden and brown raisins
1½ cup each dried cherries, dried blueberries, and raisins
1. Using a pushpin, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper.
2. Preheat oven to 250°F.
3. Arrange duck skin-side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 teaspoon 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.
4. Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or 1/2 teaspoons red pepper flakes), 1 teaspoon 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.
Before serving: Increase oven temperature to 400°F. 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.
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.
ADAPTED FROM RECIPE BY DAWN PERRY, EPICURIOUS http://www.epicurious.com/recipes/food/ views/Duck-Confit-with-Spicy-Pickled- Raisins-51193810