Lavender-Scented Duck Confit with Apricot Glaze

Instructions

1. 1

   Pat the duck legs dry thoroughly with paper towels. In a small bowl, mix together the salt, black peppercorns, and dried culinary lavender. Generously rub this mixture all over the duck legs, ensuring they are well coated. Place the seasoned duck legs in a large pot or dish, tucking in the bay leaves. Cover and refrigerate for at least 12 hours, or up to 24 hours, to cure.

   ~15 min
2. 2

   Preheat your oven to 300°F (150°C). Rinse the duck legs under cold water to remove the curing mixture and pat them completely dry again. Melt the duck fat in a large pot or oven-safe pan over medium heat until fully liquid. Add the duck legs to the pot, ensuring they are fully submerged in the duck fat. If necessary, add more melted duck fat to cover them.

   ~10 min
3. 3

   Transfer the pot to the preheated oven. Cook for 2.5 to 3 hours, or until the duck is extremely tender and the meat is easily pulled from the bone. The internal temperature should reach at least 165°F (74°C).

   ~180 min
4. 4

   Once cooked, carefully remove the duck legs from the fat using a slotted spoon. Reserve the duck fat for future use (it's excellent for roasting potatoes!). Place the duck legs, skin-side up, on a baking sheet or in a gratin dish. You can refrigerate them at this stage if preparing ahead.

   ~5 min
5. 5

   In a small saucepan over medium-low heat, combine the apricot preserves, fresh lemon juice, and Dijon mustard. Whisk until well combined and warmed through. This glaze can be made ahead and reheated.

   ~5 min
6. 6

   To serve, heat a frying pan over medium-high heat. Place the duck legs, skin-side down, in the hot pan and sear for 3-5 minutes, or until the skin is golden brown and crispy. Alternatively, you can broil them in the oven for 3-5 minutes, watching closely to prevent burning.

   ~7 min
7. 7

   Brush the seared duck legs generously with the warm apricot glaze just before serving.

   ~1 min