Lavender-Infused Duck Confit with Raspberry-Balsamic Glaze

Instructions

1. 1

   In a large bowl, combine duck legs, kosher salt, and crushed black peppercorns. Ensure duck legs are thoroughly coated. Cover and refrigerate for at least 12 hours, or up to 24 hours.

   ~15 min
2. 2

   Rinse the duck legs under cold water to remove excess salt. Pat them completely dry with paper towels.

   ~5 min
3. 3

   In a large pot or Dutch oven, melt the duck fat over low heat. Add the dried culinary lavender and fresh thyme sprigs to the melted fat. Let it infuse gently for 15 minutes without boiling.

   ~15 min
4. 4

   Carefully place the dried duck legs into the infused duck fat. Ensure the duck legs are completely submerged in the fat. If not, add more duck fat. Cover the pot.

5. 5

   Preheat oven to 250°F (120°C).

   ~15 min
6. 6

   Place the covered pot in the preheated oven and cook for 3 to 3.5 hours, or until the duck is very tender and the meat easily pulls away from the bone. The internal temperature of the fat should be around 190-200°F (88-93°C).

   ~210 min
7. 7

   Once cooked, carefully remove the duck legs from the fat using a slotted spoon and place them on a baking tray lined with parchment paper. Reserve the duck fat for future use.

   ~5 min
8. 8

   While the duck legs are still warm, you can crisp them up. Heat a separate frying pan over medium-high heat. Sear the duck legs skin-side down for 3-5 minutes until golden brown and crispy. Alternatively, you can place them under a broiler for a few minutes, watching carefully to prevent burning.

   ~10 min
9. 9

   In a small saucepan, combine fresh raspberries, balsamic vinegar, and honey. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the raspberries have broken down and the glaze has slightly thickened.

   ~10 min
10. 10

    Strain the raspberry glaze through a fine-mesh sieve into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.

    ~3 min
11. 11

    Serve the crispy duck confit immediately, drizzled generously with the warm raspberry-balsamic glaze. Garnish with a few fresh raspberries if desired.