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 dried chilli flakes, divided

• 120ml white wine vinegar

• 60g sugar

• 2 teaspoons brown mustard seeds

• 1 sprig rosemary

• 230g sultanas

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 tin or large Casserole dish and add 8 thyme sprigs, 4 chillies (or 1 teaspoon dried chilli 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 dried chilli 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 tray; 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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.