Name: Duck Confit with Pickled Raisins
Prep time: 20 min
Cook time: 270 min
Total time: 290 min
Ingredients: 8 Grow & Behold skin-on (bone-in duck legs); 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)

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.

Duck Confit with Pickled Raisins

Prep Time 20

Cook Time 4 30

Total Time 4 50

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Servings

Ingredients

8 Grow & Behold skin-on bone-in duck legs
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

Instructions

Using a pushpin, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper.
Preheat oven to 250°F.
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.
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.
Prepare before:
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
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