Lavender Honey Duck Confit Tartelettes

Instructions

1. 1

   Score the skin of the duck legs. In a small bowl, combine coarse sea salt, crushed black peppercorns, minced garlic, and thyme sprigs. Rub this mixture generously all over the duck legs, ensuring it's well coated. Cover and refrigerate for at least 12 hours or overnight.

   ~15 min
2. 2

   Preheat oven to 300°F (150°C). Rinse the duck legs under cold water to remove excess salt mixture. Pat them thoroughly dry with paper towels.

   ~5 min
3. 3

   In a large oven-safe pot, melt the duck fat over medium heat on the stovetop. Submerge the duck legs in the melted duck fat, ensuring they are fully covered. If needed, add more duck fat. Place the pot in the preheated oven.

   ~10 min
4. 4

   Confit the duck legs for 2 to 2.5 hours, or until the meat is extremely tender and easily pulls away from the bone. Carefully remove the duck legs from the fat using a slotted spoon and place them on a plate to cool slightly. Reserve the duck fat for future use.

   ~150 min
5. 5

   While the duck is cooling, gently warm the honey in a small saucepan over low heat. Stir in the dried culinary lavender and let it infuse for 5 minutes. Strain the lavender out of the honey and discard the lavender.

   ~10 min
6. 6

   Once the duck legs are cool enough to handle, shred the meat, discarding the bones and skin (or crisp up the skin separately for a garnish). In a mixing bowl, combine the shredded duck confit with the lavender-infused honey. Toss gently to coat evenly.

   ~10 min
7. 7

   Gently warm the pre-made tartelette shells if needed (follow package instructions). Spoon the duck confit mixture into the tartelette shells. Garnish with fresh thyme leaves.

   ~5 min