Glazed Duck Confit with Black Rice, Mizuna, and Cherries
Like a lamb shoulder or veal shank, duck legs require a long, slow braise (in fat in this case, rather than stock) to break down their sinew and make them succulent and tender. Choose an earthenware dish or a roasting pan that will hold the legs snugly (the legs should just fit in the dish, without overlapping). Four cups of duck fat sounds like a lot, but don’t worry, most of it is left behind in the pan, and you can use it over and over again, as long as it’s strained well and kept chilled or frozen. You can also store the duck legs in the fat.
Ingredients
Black rice
Savory cherry compote
Preparation
Step 1
Trim the excess fat from the duck legs. Season them with the thyme, onion, orange, bay leaves, crumbled chiles, star anise, and cracked black pepper. Cover, and refrigerate overnight.
Step 2
Preheat the oven to 325°F.
Step 3
Take the duck out of the refrigerator 45 minutes before cooking to let it come to room temperature. After 15 minutes, scrape off the onion and spices into a 12-by-9-inch (or equivalent) baking dish. Season the duck legs on all sides with 1 tablespoon plus 1 teaspoon salt, let sit 30 minutes, and then place them in the baking dish, skin side up.
Step 4
Heat the duck fat in a medium saucepan over low heat until it is just warm and has completely melted.
Step 5
Pour the melted duck fat over the legs, just covering them. Carefully transfer the baking dish to the oven, and cook about 2 1/2 hours, until tender. To check for doneness, insert a paring knife into the meat. When the duck is ready, it will be tender and fall right off the knife.
Step 6
Remove the duck legs from the fat, and place them on a baking sheet. Turn the oven up to 400°F and return the legs to the oven for 10 to 15 minutes to crisp the skin.
Step 7
Place the hot rice on a large warm platter. Arrange the duck legs on the rice, and spoon the warm cherry compote over the top.
Black rice
Step 8
Heat a large saucepan over medium heat for 1 minute. Swirl in the olive oil and add the onion, thyme, bay leaf, chile, and 1/2 teaspoon salt. Cook, stirring often, 3 to 4 minutes, until the onion is translucent. Add the rice, stirring to coat it in the oil and toast it slightly. Add the white wine, and reduce by half. Add 10 cups water and 2 teaspoons salt and bring to a boil. Turn the heat down to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly al dente. When the rice is almost done, stir continuously until all the liquid has evaporated. Discard the chile and bay leaf. Season with a few grindings of black pepper. Stir in the butter and taste for seasoning. Quickly stir in the mizuna, until just wilted.
Savory cherry compote
Step 9
Make a sachet of cheesecloth and put in it the thyme, bay leaves, chiles, star anise, cinnamon stick, and peppercorns. Place the sugar and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, and then add the port, the orange juice, and the sachet. Turn down to a simmer, and add the cherries. Poach the cherries 8 to 10 minutes, until just tender. (The cherries should retain their shape; if they’ve begun to look squashed, you’ve overcooked them.)
Step 10
Strain the cherries over a bowl, and return the liquid to the saucepan. Cook the liquid over high heat about 5 minutes, until it has reduced by two-thirds. It should be slightly thickened and have a glossy sheen. Strain the liquid, and cool. Stir in the cherries, and season to taste with salt and a pinch of pepper.
Step 11
When you are ready to serve the cherry compote, heat it in a saucepan and swirl in the butter.
Note
Step 12
Like so many slow-cooked dishes, duck confit tastes better the next day. The savory cherry compote can also be made ahead and rewarmed before serving. Forty-five minutes before you want to put dinner on the table, start the rice. After 30 minutes, put the duck in the oven to crisp.
