Glazed Duck Confit with Olive Relish and Sauce Verte
INGREDIENTS
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1/2 cup pitted prunes
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2 wide strips lemon zest
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1/2 cup Armagnac
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1/2 cup sugar
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Kosher salt
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6 tablespoons olive oil, divided
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1 small shallot, finely chopped
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2 garlic cloves, finely chopped
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1/4 teaspoon crushed red pepper flakes
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1 cup pitted green olives (such as Castelvetrano), coarsely chopped
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1 tablespoon Sherry vinegar
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Freshly ground black pepper
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5 juniper berries
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1 teaspoon coriander seeds
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1 bay leaf, crumbled
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3/4 teaspoon black peppercorns
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3/4 teaspoon ground allspice
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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3 tablespoons kosher salt
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8 duck legs (thigh and drumstick)
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1 bunch thyme
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1 head garlic, quartered
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1/2 cup (packed) dark brown sugar
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1/2 cup Sherry vinegar
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Kosher salt
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1 small shallot, finely chopped
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3 tablespoons white wine vinegar
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1/2 cup olive oil
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3 tablespoons finely chopped fresh flat-leaf parsley
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1 tablespoon finely chopped fresh chives
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1 tablespoon finely chopped fresh mint
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Parsnip Purée (click for recipe)
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A spice mill
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