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Glazed Duck Confit with Olive Relish and Sauce Verte

Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper. From: bonappetit.com SERVES 8

relish
½ cup pitted prunes
2 wide strips lemon zest
½ cup Armagnac
½ cup sugar
Kosher salt
6 tablespoons olive oil, divided
1 small shallot, finely chopped
2 garlic cloves, finely chopped
¼ teaspoon crushed red pepper flakes
1 cup pitted green olives, coarsely chopped
1 tablespoon Sherry vinegar
Freshly ground black pepper
duck
5 juniper berries
1 teaspoon coriander seeds
1 bay leaf, crumbled
¾ teaspoon black peppercorns
¾ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
3 tablespoons kosher salt
8 duck legs (thigh and drumstick)
1 bunch thyme
1 head garlic, quartered
sauce verte and assembly
½ cup (packed) dark brown sugar
½ cup Sherry vinegar
Kosher salt
1 small shallot, finely chopped
3 tablespoons white wine vinegar
½ cup olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh mint
Parsnip Purée

relish

Combine prunes and 1 cup very hot water in a small bowl; let stand 20 minutes to soften.

Meanwhile, bring lemon zest, Armagnac, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer 15 minutes for alcohol to cook off. Drain prunes and add to saucepan along with a pinch of salt. Return to a simmer and cook until prunes are plumped, 12–15 minutes; let cool. Drain. Quarter prunes.

Heat 3 Tbsp. oil in a small skillet over medium-high. Cook shallot, garlic, and red pepper flakes, stirring occasionally, until shallot is translucent, about 2 minutes. Combine with prunes, olives, vinegar, and remaining 3 Tbsp. oil in a medium bowl; season with salt and pepper.

DO AHEAD: Relish can be made 2 days ahead. Let cool; cover and chill.

duck

Toast juniper berries and coriander seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill along with bay leaf, peppercorns, and allspice. Transfer spice mixture to a small bowl and mix in cinnamon, cloves, and salt.

Using a knife, score around the end of each duck leg bone, then prick skin all over with a knife. Sprinkle with spice mixture; cover and chill at least 8 hours.

Preheat oven to 250°. Rinse duck legs, pat dry, and arrange, skin side down, in a large roasting pan. Add thyme, garlic, and ½ cup water. Cover with foil and cook until rendered fat submerges duck, about 2 hours. Turn duck skin side up, cover, and continue to bake until meat is very tender, 2–2½ hours longer.

DO AHEAD: Duck can be brined 12 hours before baking; keep chilled. It can be cooked 5 days ahead. Let cool in fat; cover and chill.

sauce verte and assembly

Increase oven temperature to 400°. Bring brown sugar, Sherry vinegar, and pinch of salt to a boil in a small saucepan. Reduce heat; simmer until sugar dissolves and mixture is slightly reduced, about 3 minutes.

Remove duck legs from fat, scraping off excess, and place on a rimmed baking sheet. Roast until skin is browned and crisp, 20–30 minutes. Lightly brush duck with vinegar mixture and roast, brush-ing with vinegar mixture halfway through, until glaze is bubbling, 8–10 minutes.

Meanwhile, combine shallot, white wine vinegar, and a pinch of salt in a small bowl; let stand 5 minutes. Stir in oil, parsley, chives, and mint.

Serve duck over Parsnip Purée topped with sauce verte and relish.

DO AHEAD: Sauce can be made 1 hour ahead. Cover and keep room temperature.