Lavender Honey Duck Confit with Fig Reduction

Instructions

1. 1

   Rinse duck legs and pat them completely dry with paper towels. In a small bowl, mix salt, crushed black peppercorns, and dried lavender buds. Rub this mixture generously all over the duck legs.

   ~10 min
2. 2

   Place duck legs in a large pot. Pour enough duck fat over the duck legs to completely submerge them. If needed, add a bit of olive oil to supplement the duck fat.

   ~5 min
3. 3

   Slowly heat the duck fat and duck legs over very low heat on the stovetop. The fat should barely shimmer, not bubble vigorously. Aim for a temperature of around 120°C (250°F).

   ~10 min
4. 4

   Cover the pot and confit the duck legs for 2 to 3 hours, or until the meat is very tender and easily pulls away from the bone. If you have an oven that can maintain a low temperature, you can also do this in the oven at 135°C (275°F).

   ~180 min
5. 5

   Once confited, carefully remove the duck legs from the fat using a slotted spoon. Reserve the duck fat for future use.

   ~2 min
6. 6

   While the duck is confiting, prepare the fig reduction. Roughly chop the fresh figs. In a small saucepan, combine chopped figs, balsamic vinegar, and water.

   ~5 min
7. 7

   Simmer the fig mixture over medium-low heat, stirring occasionally, until the figs have broken down and the sauce has thickened to a syrupy consistency, about 20-25 minutes. Strain the reduction through a fine-mesh sieve if you prefer a smoother sauce, pressing gently on the solids. Stir in the honey just before serving.

   ~25 min
8. 8

   To serve, heat a frying pan over medium-high heat. Add the confited duck legs, skin-side down, and sear for 3-5 minutes until the skin is golden brown and crispy. You can add a tablespoon of the reserved duck fat to the pan if needed.

   ~7 min
9. 9

   Drizzle the warm fig reduction over the crispy duck confit and serve immediately.

   ~1 min