Lavender-Infused Duck Confit with Cherry Gastrique

Instructions

1. 1

   Pat the duck legs dry with paper towels. In a small bowl, combine kosher salt, black peppercorns, and dried culinary lavender. Rub this mixture evenly over the duck legs, ensuring all surfaces are coated. Place the seasoned duck legs in a dish, cover, and refrigerate for at least 12 hours, or up to 24 hours, to cure.

   ~5 min
2. 2

   Preheat your oven to 300°F (150°C). Melt the duck fat in a large pot over medium heat. Ensure there is enough duck fat to completely submerge the duck legs.

   ~10 min
3. 3

   Rinse the cured duck legs under cold water to remove excess salt and pat them thoroughly dry with paper towels. Place the duck legs in the pot of melted duck fat, adding thyme sprigs. The duck legs should be fully submerged. If not, add more duck fat.

   ~10 min
4. 4

   Carefully transfer the pot to the preheated oven. Cook for 3 to 4 hours, or until the duck is very tender and the meat easily pulls away from the bone. The internal temperature should reach at least 180°F (82°C).

   ~240 min
5. 5

   Once cooked, remove the duck legs from the fat using a slotted spoon and place them on a plate lined with parchment paper. Strain the duck fat into a heatproof container and reserve for other uses. You can store the confit duck legs in the strained duck fat in the refrigerator for up to several weeks.

   ~10 min
6. 6

   To make the cherry gastrique, combine pitted cherries, granulated sugar, and red wine vinegar in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to bubble and thicken into a syrupy consistency, about 15-20 minutes. Stir in the minced shallot during the last 5 minutes of cooking.

   ~25 min
7. 7

   While the gastrique is simmering, preheat your oven to 400°F (200°C) or use a broiler. Place the confit duck legs on a baking tray and bake or broil for 10-15 minutes, or until the skin is golden brown and crispy. Watch carefully to prevent burning.

   ~15 min
8. 8

   Remove the duck legs from the oven. Stir the small knob of butter into the cherry gastrique to give it a glossy finish. Serve the crispy duck confit legs immediately, drizzled generously with the cherry gastrique.

   ~2 min