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
- 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.