Lavender Honey Duck Confit with Saffron Risotto

Instructions

1. 1

   Generously salt the duck legs on all sides. Combine peppercorns and lavender buds in a mortar and pestle and lightly crush. Rub this mixture over the duck legs. Place duck legs in a dish, cover, and refrigerate for at least 12 hours, or up to 24 hours.

   ~60 min
2. 2

   Preheat oven to 300°F (150°C). Rinse the duck legs under cold water and pat them thoroughly dry with paper towels.

   ~5 min
3. 3

   In a large oven-safe pot or Dutch oven, melt the duck fat over medium heat. Once melted, add the duck legs, ensuring they are fully submerged in the fat. If necessary, add more duck fat to cover them. Add honey to the fat.

   ~10 min
4. 4

   Cover the pot and place it in the preheated oven. Cook for 3 to 4 hours, or until the duck meat is very tender and easily pulls away from the bone.

   ~240 min
5. 5

   While the duck is confiting, prepare the saffron risotto. In a small bowl, soak saffron threads in 2 tablespoons of warm water. Finely mince shallots and garlic.

   ~10 min
6. 6

   In a medium saucepan, heat 2 tablespoons of duck fat (reserved from confiting) or butter over medium heat. Add minced shallots and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

   ~5 min
7. 7

   Add arborio rice to the saucepan and stir for 2 minutes until the grains are lightly toasted and translucent at the edges.

   ~2 min
8. 8

   Pour in the white wine and stir until completely absorbed by the rice.

   ~3 min
9. 9

   Warm the chicken broth in a separate saucepan. Add the saffron and its soaking liquid to the warm broth. Ladle in one cup of the warm saffron broth to the rice and stir continuously until it is absorbed. Continue adding broth one ladleful at a time, stirring constantly, until the rice is creamy and al dente (about 18-20 minutes).

   ~20 min
10. 10

    Once the duck is confited, carefully remove the duck legs from the fat. Strain the duck fat and reserve. If desired, crisp the duck legs: place them skin-side up on a baking tray lined with parchment paper and bake at 400°F (200°C) for 10-15 minutes, or until the skin is golden and crisp. You can also crisp them in a hot pan.

    ~15 min
11. 11

    Stir the grated Parmesan cheese and remaining butter into the risotto. Season with salt and pepper to taste. Stir in chopped fresh parsley.

    ~5 min
12. 12

    To serve, spoon a generous portion of saffron risotto onto each plate. Top with a crispy duck confit leg. Drizzle a little of the reserved duck fat over the duck.