1 cup kosher salt
1 tablespoon black peppercorns
10 sprigs thyme
1 tablespoon honey
1 tablespoon mustard
1/2 teaspoon cayenne pepper
20 leaves laurel
6 duck legs (1.9 kg)
6 cloves garlic, peeled and minced
4 green stalks celery , sliced
4 rosemary sprigs
Accessories: Brush
1 cup kosher salt
1 tablespoon black peppercorns
10 sprigs thyme
1 tablespoon honey
1 tablespoon mustard
1/2 teaspoon cayenne pepper
20 leaves laurel
6 duck legs (1.9 kg)
6 cloves garlic, peeled and minced
4 green stalks celery , sliced
4 rosemary sprigs
Accessories: Brush
Salt the duck for 5 hours in the refrigerator
In a pot, melt the fat and add all ingredients except the meat, honey, and mustard
Simmer over low heat
Wash the duck to remove excess salt, then place it in the pot and cook over low heat for 2 hours or until tender but still holding its shape
Let it cool and refrigerate for at least 2 hours
When serving, reheat the confit
Remove the legs and fry them for 5 minutes or until lightly browned
In a bowl, mix together the honey and mustard
Brush this glaze on the side with skin of each leg and place in the oven at high heat for 10 minutes or until caramelized
Garnish with black peppercorns and sprigs of thyme.
