The Tr De Bourgogne Recipe

1. Cure the duck

Pat duck legs dry with paper towels. In a small bowl combine kosher salt, 1 tsp freshly ground black pepper, smashed garlic and thyme leaves stripped from stems. Rub the salt mixture thoroughly over and under the skin of each duck leg. Place duck legs in a single layer in a shallow dish, tuck bay leaves between legs, cover with plastic wrap and refrigerate for 6–12 hours (overnight preferred) to season and draw out moisture.

2. Rinse and dry

Remove duck legs from fridge, rinse off excess salt under cold water and pat very dry with paper towels. Let sit at room temperature for 20–30 minutes while you preheat the oven to 275°F (135°C).

3. Slow-cook in fat (confit)

Place duck legs in a single layer in an ovenproof dish or Dutch oven. Warm the rendered duck fat until slightly liquified (do not boil) and pour enough over the duck so legs are mostly submerged (about 3–4 cups). Add the smashed garlic and remaining thyme sprigs to the fat. Cover and transfer to the preheated oven. Cook gently for 2½–3 hours, until meat is tender and pulls easily from the bone.

4. Crisp the skin (finish)

Remove duck legs from fat and let drain briefly on a rack. To serve with crisp skin, heat a skillet over medium-high heat (or increase oven to 425°F/220°C). Pat the duck legs dry of excess fat. Place skin-side down in a dry skillet and sear 3–5 minutes until deeply browned and crisp, pressing gently to ensure even contact. Alternatively, roast skin-side up in the hot oven for 10–12 minutes until crisp. Reserve 2–3 tbs of the cooking fat for potatoes if desired.

5. Make the sauce de Bourgogne

While duck is cooking or after removing it, wipe out most excess fat from the Dutch oven, leaving about 1–2 tbs fat and any fond. Add the finely chopped shallot and sweat over medium heat until soft and translucent, about 4–5 minutes. Pour in the red Burgundy wine and stir to deglaze, scraping up browned bits. Bring to a simmer and reduce until syrupy and reduced by about half (6–8 minutes). Add tomato paste and stir for 30 seconds. Pour in the stock and the optional dry red wine, bring to a gentle simmer and reduce until sauce coats the back of a spoon, about 10–15 minutes. Strain sauce through a fine sieve into a clean saucepan, press solids to extract flavor, then return to low heat and finish by whisking in cold butter, a little at a time, to emulsify and create a glossy sauce. Taste and adjust with salt and pepper.

6. In a medium skillet over medium heat, add the bacon pieces and cook until browned and crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the rendered fat in the pan.

7. Add 1 tablespoon unsalted butter to the bacon fat and raise heat to medium-high. Add the halved mushrooms in a single layer, do not overcrowd; cook, undisturbed, until bottoms are golden, 3–4 minutes. Toss and continue cooking until mushrooms are evenly browned, about another 2–3 minutes.

8. Add the minced garlic and cook 30–45 seconds until fragrant. Return the bacon to the pan, stir in chopped parsley, and season with salt and pepper to taste. Remove from heat and keep warm until plating.

9. Preheat oven to 400°F (200°C) if finishing potatoes in the oven. Toss potatoes (halved larger ones) with olive oil, coarse sea salt and spread on a rimmed baking sheet in a single layer. Roast 25–30 minutes until tender and golden, turning once halfway through. For quicker cooking, par-cook potatoes in salted boiling water 8–10 minutes, drain, then finish in a hot skillet with butter to brown for 8–10 minutes.

10. When potatoes are done, toss with 1 tablespoon butter and a pinch more salt. Keep warm until plating.

11. If using baby greens, dress lightly with red wine vinaigrette just before serving to accompany the rich duck.

12. Arrange a portion of warm potatoes on each plate and a small mound of dressed greens if using. Place one duck leg atop or beside the potatoes, spoon several tablespoons of the wine sauce over the duck and around the plate. Scatter the bacon and mushrooms over or alongside the duck. Finish with a few turns of freshly ground black pepper and a sprinkle of chopped parsley. Serve immediately.