Au Bon Climat Recipe

Cure the duck

Pat duck legs dry. Rub each leg evenly with kosher salt (about 3 tbs total), then tuck smashed garlic cloves, thyme sprigs, bay leaves, and crushed peppercorns under the skin and around the legs. Place legs in a single layer in a shallow dish, cover, and refrigerate for 12–24 hours to cure.

Rinse and dry

After curing, remove duck legs from refrigerator. Rinse off the salt and aromatics under cold running water. Pat legs thoroughly dry with paper towels. Let sit at room temperature 30 minutes before cooking.

Slow-cook in fat

Preheat oven to 275°F (135°C). Place duck legs skin-side down in an ovenproof pot or deep baking dish just large enough to hold them. Melt duck fat in a small saucepan and pour enough warm fat over the legs to completely submerge them (reserve leftover fat for potatoes). Cover the dish tightly with a lid or foil and bake for 2.5 to 3 hours, until meat is very tender and easily pulls from the bone.

Crisp the skin (finish)

Remove legs from fat and let excess fat drip back into pot. To serve with crisp skin, heat a large skillet over medium-high heat. Place legs skin-side down and sear 3–5 minutes until skin is golden and crisp. Alternatively, finish skin under a hot broiler for 3–5 minutes, watching closely so it doesn't burn.

Par-cook potatoes

Place halved fingerlings in a pot of cold salted water, bring to a simmer, and cook 8–10 minutes until just tender but not falling apart. Drain and let steam-dry in the colander for 5 minutes.

Sauté in duck fat

In a large skillet, heat 3 tbs of reserved duck fat over medium-high heat until shimmering. Add potatoes cut-side down in a single layer. Cook without moving 4–5 minutes to develop a golden crust, then turn and brown the other sides, about 6–8 more minutes total.

Add garlic and finish

Lower heat to medium, add minced garlic and sauté 30–60 seconds until fragrant. Season with salt and freshly ground black pepper. Toss in chopped parsley, mix to combine, and keep warm until plating.

Reduce wine with shallot

In a small saucepan, melt 1 tbs butter over medium heat. Add the minced shallot and sauté 2–3 minutes until softened but not browned. Pour in the white wine and bring to a simmer. Reduce by about two-thirds, about 6–8 minutes, until slightly syrupy.

Finish sauce

Add the stock and continue to reduce for 2–3 minutes. Stir in heavy cream and Dijon mustard, simmer gently until sauce coats the back of a spoon, about 2 minutes. Swirl in remaining 1 tbs butter and chopped thyme. Season with salt and pepper to taste. Keep warm.

Plate two warm duck legs per person atop a bed of pommes sarladaises. Spoon shallot-wine sauce over the duck and around the potatoes. Add a handful of microgreens or baby arugula and serve with lemon wedges on the side. Pass extra reserved duck fat for those who want richer potatoes.