Crispy Duck Leg with White Beans and Confit Garlic
Serves 4
Duck Legs
- 4 each duck legs, pat dry
- 10 garlic cloves
- 8 thyme sprigs
- 1 lemon, peeled into large strips of zest (save lemon for later use)
- Salt and pepper
- 1 qt duck fat or neutral cooking oil
White Beans
- 1 qt gigante white beans, sorted, removing any rocks
- 1 jumbo carrot, peeled, quartered
- 1 whole leek, green top removed, cut in half lengthwise
- 3 qt water
- Salt
Procedure
- 1Duck Legs- Cure – Place the raw duck legs into a mixing bowl. Season each leg generously with salt and freshly ground black pepper. Line a baking sheet with parchment paper. Place the legs skin-side down on the sheet, arranging them close to one another but not overlapping. Place the thyme and lemon zest evenly atop the flesh side of the legs. Place another sheet of parchment atop the legs. Add another sheet pan to the top and weigh down with a few plates (we want to press the legs to release moisture and absorb flavor). Place the legs into the refrigerator overnight.
- 2Cook – Preheat oven to 220 degrees. Place the duck fat into a Dutch oven large enough to hold the legs and oil. Add the garlic cloves. Place over low heat to melt. Remove the duck from the refrigerator. Remove the lemon zest and pat dry. Add the legs and thyme to the melted fat in the Dutch oven. Be sure the legs are submerged. Cover the Dutch oven and cook in the oven at 220 degrees for 3 hours. Remove the lid and let cool in the fat until room temperature. Once cool, add legs, garlic, and fat to an airtight container and refrigerate overnight.
- 3White Beans- Place the beans and water into a large stockpot. Place on the stove and bring to a boil. Cook at a boil for about 10 minutes. Reduce heat to almost simmering. Add the carrots and leeks and cook for about 3 hours until beans are just tender. Season with salt at this point and taste. Adjust seasoning if needed. Cook for another 20 to 30 minutes until completely tender. Remove from heat and let cool to room temperature. Remove the carrots and leeks and cut them into medium diced pieces. Return to the beans. Taste again and adjust seasoning as needed. Add the lemon juice at this point if desired.
- 4To plate – Remove the legs and fat from the fridge and heat until melted but not hot. Remove the legs and garlic from the fat. Strain the fat and reserve. Heat a medium-size nonstick skillet over medium heat. Add ¼ cup duck fat and heat. Place the duck legs skin-side down into the hot fat. Reduce heat and cook the legs until the skin is crispy and the meat is hot throughout, about 10 minutes.
- 5Return the beans to the stove. Add the confit garlic. Heat gently until warm throughout. Ladle beans, vegetables, and garlic into your favorite bowl. Top with a crispy duck leg. Enjoy with Trefethen red wine.
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