Preheat oven to 160°C (320°F). Pat duck legs dry and season skin and cavity with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbs olive oil in a Dutch oven over medium-high heat. Place duck legs skin-side down and sear until deeply golden and fat renders, about 6–8 minutes. Turn and brown other side 3 minutes. Transfer legs to a plate.

Sauté aromatics

Pour off excess fat leaving about 1 tbs in the pot. Add chopped shallot, carrot, celery and crushed garlic. Sauté over medium heat until softened, about 5 minutes. Stir in 1 tbs tomato paste and cook 1 minute to remove raw taste.

Deglaze and braise

Add 120 ml white wine to deglaze, scraping browned bits. Reduce wine by half, then add 600 ml stock, bay leaf and thyme. Nestle duck legs back into the liquid. Bring to a gentle simmer, cover and transfer to preheated oven. Braise until meat is very tender and falling from the bone, about 1.5–2 hours.

Finish and shred

Remove pot from oven. Transfer duck legs to a tray. Strain braising liquid into a bowl and reserve 200 ml; reduce the remainder on the stovetop if you want a concentrated jus. When cool enough to handle, remove skin and shred meat into bite-size pieces. Skim fat from reserved liquid if desired and keep warm for risotto.

Risotto

Prepare base

Warm the reserved braising liquid and keep it near a low flame. In a wide sauté pan or pot, melt 30 g butter with 1 tbs olive oil over medium heat. Add the minced shallot and cook gently until translucent, about 3 minutes; do not brown.

Toast rice and mushrooms

Add the 300 g Arborio rice and stir to coat with butter and oil. Toast the rice 2 minutes until edges look translucent. Add the sliced mushrooms and cook until they release moisture and begin to brown, about 4–5 minutes.

Deglaze

Pour in 80 ml white wine and stir until mostly absorbed.

Cook risotto

Begin adding warm reserved braising liquid in ladlefuls (about 60–90 ml each), stirring frequently and allowing the liquid to be mostly absorbed before adding the next. Continue for about 18–20 minutes until rice is creamy and al dente. Midway (after ~10 minutes) stir in the shredded braised duck to warm through and distribute flavor. If mixture becomes too dry, add up to 100 ml additional warm stock.

Finish risotto

When rice is cooked to desired texture, remove from heat and stir in grated 60 g Parmesan and a knob of butter if desired. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep covered and warm while searing the duck breasts and assembling plates.

Seared Duck Breast & Frisée Salad

Score and season breasts

Score the skin of each duck breast in a diamond pattern, taking care not to cut into the meat. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Render skin and sear

Place a cold heavy skillet (preferably cast-iron) over medium heat. Place duck breasts skin-side down in the dry skillet. Cook slowly to render fat and crisp skin, about 6–8 minutes, pressing gently. When skin is golden and most fat has rendered, flip and sear the flesh side 2–3 minutes for medium-rare (internal temp ~58–60°C). Adjust time if you prefer more done. Transfer breasts to a cutting board and rest 6–8 minutes before slicing.

Make frisée salad

While breasts rest, whisk together 1 tbs red wine vinegar, 2 tbs extra-virgin olive oil, 1/2 tbs honey, 1/4 tsp salt and 1/4 tsp pepper. Toss frisée and thin apple slices with the dressing just before plating.

Pomegranate Syrup & Garnish

Reduce pomegranate syrup

Combine 120 ml pomegranate juice, 2 tbs sugar and 1 tsp lemon juice in a small saucepan over medium heat. Stir until sugar dissolves, then simmer gently until syrup thickens and coats the back of a spoon, about 8–10 minutes. Cool slightly; syrup will thicken more as it cools.

Plate and garnish

Spoon a generous portion of braised-duck risotto into warm shallow bowls. Fan 3–4 slices of rested duck breast over the risotto. Arrange a small mound of dressed frisée and apple to the side. Drizzle 1–2 tbs pomegranate syrup over the duck and around the plate. Sprinkle a few pomegranate seeds and microgreens or parsley if using. Serve immediately.