Lychee and Honey Glazed Duck Confit with Lavender Infusion

Instructions

1. 1

   Preheat oven to 300°F (150°C). Rinse duck legs and pat them thoroughly dry with paper towels. In a small bowl, combine salt, cracked black peppercorns, and dried lavender buds. Rub this mixture generously all over the duck legs.

   ~10 min
2. 2

   In a large pot or Dutch oven, melt the duck fat over medium heat. Add the seasoned duck legs, thyme sprigs, and smashed garlic cloves, ensuring the duck legs are submerged in the fat. If needed, add more duck fat to cover.

   ~5 min
3. 3

   Cover the pot tightly and transfer it to the preheated oven. Confit the duck legs for 3 hours, or until the meat is very tender and easily pulls away from the bone.

   ~180 min
4. 4

   While the duck is confiting, prepare the lychee glaze. In a small saucepan, combine the lychees (drained if canned, or peeled and pitted if fresh), honey, finely minced red onion, grated ginger, and lime juice. Simmer over low heat for about 15 minutes, stirring occasionally, until the lychees have softened and the sauce has slightly thickened.

   ~20 min
5. 5

   Once the duck is confited, carefully remove the duck legs from the fat and place them on a baking tray lined with parchment paper. Strain the confit fat through a fine-mesh sieve into a heatproof container for future use. Reserve the thyme and garlic from the fat.

   ~5 min
6. 6

   Increase the oven temperature to 400°F (200°C). Brush the duck legs generously with the lychee glaze. Place the glazed duck legs back in the oven for 10-15 minutes, or until the skin is golden brown and slightly crisp.

   ~15 min
7. 7

   For an extra crispy skin, you can use a kitchen torch to caramelize the glaze just before serving. This step is optional but highly recommended for presentation and texture.

   ~2 min