Lavender-Infused Duck Confit with Cherry Reduction

Instructions

1. 1

   Rinse duck legs and pat them thoroughly dry. In a small bowl, combine salt, crushed black peppercorns, and dried lavender.

   ~5 min
2. 2

   Rub the salt and lavender mixture all over the duck legs, ensuring even coverage. Place the duck legs in a non-reactive container, cover tightly with plastic wrap, and refrigerate for at least 12 hours, or up to 24 hours, to cure.

   ~10 min
3. 3

   Preheat oven to 300°F (150°C).

   ~5 min
4. 4

   Melt the duck fat in a large pot or Dutch oven over medium heat. Carefully place the cured duck legs into the melted duck fat, ensuring they are fully submerged. Add fresh thyme sprigs if using.

   ~10 min
5. 5

   Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the duck is extremely tender and the meat is falling off the bone. The internal temperature should reach at least 170°F (77°C).

   ~180 min
6. 6

   Carefully remove the duck legs from the fat using a slotted spoon and place them on a plate. Reserve the duck fat for future use.

   ~5 min
7. 7

   For the cherry reduction: In a saucepan, combine pitted cherries, red wine, balsamic vinegar, and sugar. Bring to a simmer over medium heat.

   ~5 min
8. 8

   Cook the cherry mixture, stirring occasionally, for about 15-20 minutes, or until it has thickened into a syrupy consistency. Mash some of the cherries with the back of a spoon to release more juice.

   ~20 min
9. 9

   While the reduction simmers, crisp the duck legs. Heat a oven-safe skillet or a baking tray lined with parchment paper under a broiler for 2-3 minutes, or until the skin of the duck is golden and crispy.

   ~5 min
10. 10

    Serve the crispy duck confit immediately, drizzled generously with the warm cherry reduction.

    ~5 min