Name: Duck Confit With Spicy Pickled Raisins
Yield: Makes 8 servings
Ingredients: 8 skin-on, bone-in duck legs; 4 garlic cloves, thinly sliced; 1 teaspoon freshly ground black pepper, plus more freshly cracked; 2 tablespoons plus 1 teaspoon kosher salt; 9 sprigs thyme, divided; 6 dried chiles de árbol, crushed, or 1 1/2 teaspoons crushed red pepper flakes, divided; 1/2 cup white wine vinegar; 1/4 cup sugar; 2 teaspoons brown mustard seeds; 1 sprig rosemary; 1 1/2 cups golden raisins

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Duck Confit with Spicy Pickled RaisinsMarcus Nilsson

The best part of making duck confit? All the rich fat you're left with. Use it to roast potatoes—it's an easy way to upgrade a classic. What ever you do, don't throw it away (it freezes great).

Recipe information

Yield
Makes 8 servings

Ingredients

8 skin-on, bone-in duck legs

4 garlic cloves, thinly sliced

1 teaspoon freshly ground black pepper, plus more freshly cracked

2 tablespoons plus 1 teaspoon kosher salt

9 sprigs thyme, divided

6 dried chiles de árbol, crushed, or 1 1/2 teaspoons crushed red pepper flakes, divided

1/2 cup white wine vinegar

1/4 cup sugar

2 teaspoons brown mustard seeds

1 sprig rosemary

1 1/2 cups golden raisins

Preparation

Step 1
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.
Step 2
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.
Step 3
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. Mix in raisins, remove from heat, and let cool at least 1 hour.
Step 4
Increase oven temperature to 400°F. 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. Serve duck with pickled raisins.
Step 5
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.