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Duck Confit with Pickled Raisins

Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
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Servings

8 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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