Ingredients
- 4 duck leg quarters leg + thigh, bone-in, skin-on
- 1 cup kosher salt
- 1 cup packed fresh parsley leaves
- 2 tablespoon black pepper
- 4 cups duck fat enough to fully submerge legs
- 2 ears fresh corn halved, kernels grated
- 1 tablespoon unsalted butter
- 1 cup red seedless grapes halved
- 1 tablespoon honey
- 1 –2 tablespoon red wine vinegar
- 2 tablespoon chicken stock
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh tarragon chopped
Method
Make the Green Salt
- In a blender or food processor, pulse kosher salt, parsley, and black pepper until evenly broken down into a bright green salt.
Cure the Duck
- Rub duck legs generously with green salt.
- Place on a sheet tray. Cover with parchment or plastic wrap and set another tray with a weight on top.
- Refrigerate for 24–48 hours.
Cook the Duck
- Preheat oven to 250°F.
- Rinse cure from duck and pat very dry with paper towels.
- Place legs in Dutch oven and cover completely with duck fat.
- Cook uncovered 2.5–3 hours until meat is silky tender and easily pierced with a knife.
Crisp Before Serving
- Remove duck from fat and pat skin completely dry.
- Crisp in a skillet with a little duck fat over medium-high heat or under a broiler until golden and crackling.
Make the Fresh Corn Polenta
- Grate kernels from corn into a blender and purée until smooth.
- Heat Kana Goods cast iron pan over medium heat.
- Add butter and puréed corn, stirring constantly.
- Cook 1–2 minutes until thickened and just set.
Make the Charred Grape Agrodolce
- Heat Kana Goods cast iron pan over medium-high. Add honey and let it bubble and darken.
- Toss in half the grapes, cut side down, and char slightly.
- Deglaze with red wine vinegar and chicken stock.
- Lower heat to medium and reduce until glossy and napé consistency. Season to taste with kosher salt.
To Plate
- Spoon a base of fresh corn polenta on each plate.
- Nestle a crisp duck confit leg on top.
- Drizzle charred grape agrodolce around.
- Finish with chopped basil and tarragon.