Lavender-Infused Duck Confit with Fig Glaze

Instructions

1. 1

   Rinse duck legs and pat them thoroughly dry with paper towels. This is crucial for proper curing.

   ~5 min
2. 2

   In a small bowl, combine kosher salt and black peppercorns. Crush the peppercorns lightly.

   ~2 min
3. 3

   Rub the salt and pepper mixture evenly over the duck legs, ensuring all surfaces are coated. Place the duck legs in a non-reactive dish.

   ~5 min
4. 4

   Sprinkle the dried culinary lavender over the duck legs. Cover the dish with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours, to cure.

5. 5

   Preheat oven to 300°F (150°C).

   ~10 min
6. 6

   Rinse the duck legs under cold water to remove the curing mixture. Pat them very dry with paper towels.

   ~5 min
7. 7

   In a large, oven-safe pot or Dutch oven, melt the duck fat over medium heat. Add the fresh thyme sprigs.

   ~5 min
8. 8

   Carefully place the duck legs into the melted duck fat, ensuring they are fully submerged. Add more duck fat if necessary.

   ~5 min
9. 9

   Cover the pot and transfer it to the preheated oven. Cook for 3 to 3.5 hours, or until the duck is extremely tender and the meat is pulling away from the bone.

   ~210 min
10. 10

    While the duck is confiting, prepare the fig glaze. Wash and halve the fresh figs.

    ~5 min
11. 11

    In a small saucepan, combine the halved figs, balsamic vinegar, and honey. Bring to a simmer over medium heat.

    ~5 min
12. 12

    Cook, stirring occasionally, until the figs have broken down and the glaze has thickened to a syrupy consistency, about 15-20 minutes.

    ~20 min
13. 13

    Once the duck is cooked, carefully remove the duck legs from the fat using a slotted spoon. Place them on a baking sheet lined with parchment paper.

    ~5 min
14. 14

    Increase the oven temperature to 400°F (200°C) or set the broiler to high.

    ~5 min
15. 15

    Brush the duck legs generously with the fig glaze.

    ~2 min
16. 16

    Place the duck legs under the broiler or in the hot oven for 5-7 minutes, or until the glaze is caramelized and the skin is crisp. Watch closely to prevent burning.

    ~7 min
17. 17

    Remove from oven and let rest for 5 minutes before serving. Serve warm with the remaining fig glaze on the side.

    ~5 min