Duck Confit with Mushroom and Thyme Galette

Instructions

1. 1

   For the duck confit: Pat the duck legs dry. In a small bowl, combine salt, crushed black peppercorns, and a few thyme sprigs. 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 12 hours, or up to 24 hours.

   ~600 min
2. 2

   After marinating, rinse the duck legs under cold water to remove excess salt and pat them thoroughly dry. Place the duck legs in a deep oven-safe pot or Dutch oven. Cover completely with duck fat, ensuring the legs are submerged. Add a few more thyme sprigs.

3. 3

   Preheat your oven to 300°F (150°C). Cover the pot with a lid or aluminum foil and cook in the preheated oven for 2.5 to 3 hours, or until the duck is very tender and the meat is falling off the bone.

   ~150 min
4. 4

   While the duck is cooking, prepare the galette dough: In a large bowl, whisk together flour and a pinch of salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~30 min
5. 5

   For the mushroom filling: Clean and slice the mushrooms. Finely chop the shallots and mince the garlic. Heat olive oil in a frying pan over medium heat. Add shallots and cook until softened, about 3-5 minutes. Add garlic and cook for another minute until fragrant. Add mushrooms and fresh thyme leaves. Cook until mushrooms have released their liquid and are lightly browned, about 10-15 minutes. Stir in heavy cream and cook for 2-3 minutes until slightly thickened. Season with salt and pepper to taste. Let cool.

   ~20 min
6. 6

   Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled galette dough into a rough circle, about 12-14 inches in diameter. Transfer the dough to a baking sheet lined with parchment paper.

   ~5 min
7. 7

   Spoon the cooled mushroom filling into the center of the galette dough, leaving a 2-inch border. Fold the edges of the dough up and over the filling, pleating as you go, to create a rustic crust. Brush the crust with the egg yolk (optional, for shine).

   ~5 min
8. 8

   Bake the galette for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

   ~30 min
9. 9

   To serve: Once the duck confit is cooked, carefully remove the duck legs from the fat (reserve the fat for future use). If desired, crisp the skin of the duck legs by placing them under a broiler for a few minutes, watching carefully to prevent burning. Serve one duck confit leg alongside a slice of the warm mushroom and thyme galette.

   ~10 min