Duck Confit with Spicy Pickled Raisins

Ingredients for Duck Confit with Spicy Pickled Raisins

• 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 chillies de árbol, crushed, or 1 1/2 teaspoons crushed red pepper flakes, divided

• 120ml white wine vinegar

• 60ml sugar

• 2 teaspoons brown mustard seeds

• 1 sprig rosemary

• 350ml golden raisins

How to make Duck Confit with Spicy Pickled Raisins

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.

Preheat oven to 121°C. Arrange duck skin side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chillies (or 1 teaspoon red pepper flakes), and 120ml 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.

Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chillies (or 1/2 teaspoons red pepper flakes), 1 teaspoon salt, and 240ml 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.

Increase oven temperature to 204°C. 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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.