Lavender and Honey Duck Confit Crostini with Apricot Compote

Instructions

1. 1

   Pat the duck legs dry with paper towels. In a bowl, combine salt, black peppercorns, and dried lavender buds. Rub this mixture all over the duck legs, ensuring they are well coated. Place the seasoned duck legs in a dish, cover, and refrigerate for at least 4 hours, or preferably overnight.

   ~15 min
2. 2

   Preheat your oven to 300°F (150°C). Rinse the salt and herb mixture off the duck legs under cold water and pat them dry again.

   ~5 min
3. 3

   Melt the duck fat in a large pot or Dutch oven over medium heat. Once melted, carefully place the duck legs into the pot, ensuring they are submerged in the fat. If necessary, add more duck fat to cover the legs completely.

   ~10 min
4. 4

   Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the duck meat is very tender and easily pulls away from the bone. This is the confit process.

   ~150 min
5. 5

   While the duck is confiting, prepare the apricot compote. Dice the fresh apricots. In a small saucepan, combine the diced apricots, honey, and lemon juice. Cook over medium-low heat, stirring occasionally, until the apricots soften and break down into a compote consistency, about 15-20 minutes. Set aside to cool.

   ~25 min
6. 6

   Once the duck is confited, carefully remove the legs from the fat using a slotted spoon and place them on a plate. Let them cool slightly. Reserve the duck fat for other uses.

   ~5 min
7. 7

   Slice the baguette into 1/2-inch thick rounds. Brush both sides of the baguette slices with olive oil. Arrange them on a baking tray lined with parchment paper.

   ~5 min
8. 8

   Toast the baguette slices in the oven (you can increase the oven temperature to 375°F/190°C for this step) for 5-7 minutes, or until golden brown and crisp. Alternatively, toast them under a broiler, watching carefully to prevent burning.

   ~7 min
9. 9

   Using two forks, shred the confit duck meat from the bones. Discard the bones and any excess skin if desired. Gently mix the shredded duck with a tablespoon of the reserved duck fat to moisten.

   ~5 min
10. 10

    To assemble the crostini, spoon a generous amount of shredded duck confit onto each toasted baguette slice. Top each with a dollop of the cooled apricot compote.

    ~5 min