Lavender and Honey Duck Confit Salad

Instructions

1. 1

   Rinse the duck legs and pat them thoroughly dry. In a small bowl, combine the salt and black peppercorns. Rub this mixture all over the duck legs, ensuring they are well coated. Place the seasoned duck legs in a shallow dish, add the thyme sprigs and bay leaf, and cover. Refrigerate for at least 4 hours, or preferably overnight, to cure.

2. 2

   Preheat your oven to 300°F (150°C). In a large pot or oven-safe dish, melt the duck fat over medium heat on the stovetop. Once melted, arrange the cured duck legs in the pot, ensuring they are submerged in the fat. Add more duck fat if needed to fully cover the legs. Cover the pot with a lid or foil.

   ~10 min
3. 3

   Transfer the pot to the preheated oven and cook for 2 to 2.5 hours, or until the duck is very tender and easily pulls away from the bone. The fat should be bubbling gently.

   ~150 min
4. 4

   Once cooked, carefully remove the duck legs from the fat using a slotted spoon. Reserve the duck fat for future use. Place the duck legs on a baking tray lined with parchment paper. Increase the oven temperature to 400°F (200°C) or use the broiler. Sear the duck legs for about 5-10 minutes, or until the skin is golden brown and crispy.

   ~15 min
5. 5

   While the duck legs are crisping, prepare the vinaigrette. In a small saucepan, gently warm the honey with the culinary lavender buds over low heat for 2-3 minutes to infuse. Remove from heat and let it steep for 10 minutes, then strain to remove the lavender. In a small bowl, whisk together the lavender-infused honey, extra virgin olive oil, apple cider vinegar, and Dijon mustard. Season with a pinch of salt and pepper to taste.

   ~15 min
6. 6

   Once the duck legs are crispy, let them cool slightly. Then, shred the meat from the bones, discarding any excess fat or skin if desired. In a large bowl, gently toss the shredded duck confit with about half of the prepared vinaigrette.

   ~5 min
7. 7

   In a separate large bowl, combine the arugula, thinly sliced apple, and toasted walnuts. Add the remaining vinaigrette and toss gently to coat the greens and fruit.

   ~3 min
8. 8

   To serve, divide the dressed arugula mixture among serving bowls. Top each salad with a generous portion of the lavender-honey dressed duck confit. Serve immediately.

   ~2 min