Ingredients
Yields 6 servings
- 3 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 2 fresh bay leaves, finely chopped
- 2 bunches fresh thyme, finely chopped
- 1 tablespoon ground cloves
- 1 tablespoon white pepper
- 1 tablespoon ground nutmeg
- 1 tablespoon ground ginger
- 6 duck legs
- 1 quart duck fat
- 3 cups fingerling potatoes, cut in half
- 6 garlic cloves, whole
- 1 sprig rosemary
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon fresh parsley, chopped
- 2 cups arugula
- ¼ cup radishes, thinly sliced
- ¼ cup vinaigrette
Directions
- In a medium mixing bowl combine shallots, chopped garlic, bay leaf, thyme, cloves, white pepper, nutmeg, and ginger.
- Generously coat the duck legs in the rub mixture, and refrigerate overnight.
- Heat the duck fat in a large casserole dish to 190°F.
- Gently wipe the rub off of the duck legs with a paper towel, and lower them into the fat. The legs should be completely submerged. Cook for 3-4 hours, or until the meat is falling off the bone.
- Preheat oven to 400°F.
- When the duck has finished cooking, remove it from the fat and lay on a sheet pan, skin side up. Bake in preheated oven for 15 to 20 minutes, or until skin gets browned and crisp.
- In a large nonstick skillet, heat 2 tablespoons of the leftover duck fat. Add the fingerlings, whole garlic cloves, rosemary, salt and pepper and cook for 7-9 minutes, or until potatoes are fork tender and slightly crisp.
- Mix parsley into potatoes.
- In a medium bowl, combine arugula, radishes, and vinaigrette. Serve duck legs with potatoes and arugula salad.