nd discard. Remove the duck meat from the bones, shred
Cook duck legs, skin sides down, in
kin and any fat from duck legs. Cook skin and fat
he oven and heat the duck legs according to the pack
epper to taste.
Sprinkle duck with salt and a little
Combine duck, rind, salt, pepper and garlic
ver low heat. Remove the duck legs from the refrigerator. Reserve
1. Wash the duck legs and dry them with
d slicing.
For the confit:
Lower the oven temperature
eeze in the freezer.
Duck Confit:
Day 1:
Place
pper-salt generously over the duck legs, massaging it well into
k your butcher for extra duck fat, or you'll need
marinate for length of time duck legs are cooking.
Place
Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.
Bake in the preheated oven until heated through, about 7 minutes.
Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.
Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.
Divide salad between 2 serving bowls and top each with duck confit.
remove the bones from the confit, chop the meat into bite-
side.
To make the duck: in a 12-inch saute
ake the meat off the duck confit legs, shredding it with a
For the Duck Rolls:
Cook the rice
nto endive mixture, top with duck, serve.
all bowl. Rub all over duck legs, thighs, and wings.<