Duck Confit with Spicy Pickled Raisins

Name: Duck Confit with Spicy Pickled Raisins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 6 dried chiles de árbol, crushed, or 1 1/2 teaspoons crushed red pepper flakes, divided; 1 teaspoon freshly ground black pepper, plus more freshly cracked; 2 teaspoons brown mustard seeds; 4 garlic cloves, thinly sliced; 355 milliliters golden raisins; 2 Tbsps kosher salt; 1 sprig rosemary; 59 milliliters sugar; 9 sprigs thyme, divided; 8 skin-on, bone-in duck legs; 118 milliliters white wine vinegar

Duck Confit with Spicy Pickled Raisins might be just the Mediterranean recipe you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 203 calories, 7g of protein, and 0g of fat each. Not It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up rosemary, sugar, brown mustard seeds, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper and 2 tablespoons salt.

Ingredients you will need

Ground Black Pepper

Duck Leg

Garlic

Salt

Dry Seasoning Rub

Equipment you will use

Carving Fork

Knife

Preheat oven to 250°F. Arrange duck skin side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 teaspoon red pepper flakes), and 1/2 cup water. Cover pan with foil or lid and cook until fat is rendered (don't be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2–2 1/2 hours longer.

Ingredients you will need

Red Pepper Flakes

Fresh Thyme

Chili Pepper

Water

Whole Duck

Meat

Equipment you will use

Roasting Pan

Dutch Oven

Aluminum Foil

Oven

Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or 1/2 teaspoons red pepper flakes), 1 teaspoon salt, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes.

Ingredients you will need

Red Pepper Flakes

Mustard Seeds

Rosemary

Vinegar

Chili Pepper

Sugar

Thyme

Water

Salt

Equipment you will use

Sauce Pan

Mix in raisins, remove from heat, and let cool at least 1 hour.

Ingredients you will need

Raisins

Increase oven temperature to 400°F.

Equipment you will use

Oven

Remove duck from fat and place, skin side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper and roast until skin is brown and crisp, 30–35 minutes.

Ingredients you will need

Cracked Pepper

Whole Duck

Equipment you will use

Baking Sheet

Serve duck with pickled raisins.

Ingredients you will need

Raisins

Whole Duck

DO AHEAD: Raisins can be pickled 1 week ahead. Cover and chill; bring to room temperature before serving. Duck can be cooked 1 week ahead. Pack duck in fat in an airtight container and chill.

Ingredients you will need

Raisins

Whole Duck