Duck Two Ways With Clementine-Fig Relish

Ingredients

• •1 tablespoon black peppercorns
• •1 tablespoon coriander seeds
• •1 tablespoon fennel seeds
• •8 pieces duck legs
• •2 tablespoons Kosher salt
• •4 pieces duck breasts
• •2 tablespoons vegetable oil
• •2 medium leeks
• •12 sprigs thyme
• •4 cloves garlic
• •2 pieces bay leaves
• •2 cups dry white wine
• •2 whole clementines
• •1 cup dried black Mission figs
• •1½ cups cognac
• •1 cup sugar
• •2 tablespoons whole grain mustard
• •½ teaspoon crushed red pepper flakes
• •2 pieces bay leaves
• •2 tablespoons sherry vinegar

Cooking Instructions

1. 1.

   Mix peppercorns, coriander seeds, and fennel seeds in a small bowl. Prick skin of duck legs all over with a paring knife; season generously with salt. Sprinkle duck legs with spice mixture, pressing to adhere. Score fat of each duck breast in a crosshatch pattern, spacing 1/2" apart; season all over with salt. Divide legs and breasts between 2 large rimmed baking sheets. Let sit at room temperature 1 hour or chill uncovered up to 3 days.

   60 min

2. 2.

   If chilling, let duck legs sit at room temperature 1 hour before braising.

   60 min

3. 3.

   Place a rack in lower third of oven; preheat to 300°F. Heat oil in a large wide Dutch oven or other heavy pot over medium and cook leeks, stirring occasionally, until softened and browned around edges, 8-10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring occasionally, until fragrant and garlic is slightly softened, about 2 minutes. Add wine, bring to a boil, and simmer until reduced by half, about 5 minutes.

   17 min

4. 4.

   Remove pot from heat and slip duck legs, skin side down, into liquid (depending on size of pan, they may overlap quite a bit-this is okay!). Pour in water to come three-quarters of the way up legs. Cover pot and braise duck legs in oven until submerged in their own fat, 1 1/2-2 hours.

   120 min

5. 5.

   Turn duck legs skin side up and continue to braise (still covered) until tender and the bones wiggle easily in joints, 1 1/2-2 hours longer. Let legs cool in braising liquid, then chill until fat rises to the surface and solidifies, at least 2 hours.

   240 min

6. 6.

   Cook clementines, figs, cognac, sugar, mustard, red pepper flakes, and bay leaves in a medium saucepan over medium heat, stirring occasionally to dissolve sugar, until figs absorb some liquid and mixture is syrupy, 10-15 minutes. Let cool; remove bay leaves. Stir in vinegar, then strain 1/3 cup syrup through a fine-mesh sieve into a small bowl; set aside to use for glazing duck. Set remaining relish aside for serving.

   15 min

7. 7.

   Let duck breasts sit until room temperature, about 1 hour.

   60 min

8. 8.

   Place 2 duck breasts, skin side down, in a large skillet; set over medium-low heat and cook duck, occasionally pouring excess fat from skillet into a bowl (save it!), until skin is golden brown and crisp, 12-15 minutes. Turn duck over, increase heat to medium, and cook on other side 2 minutes. Transfer to a cutting board. Wipe out skillet and let cool down, then repeat with remaining 2 breasts. (If you have 2 large skillets, by all means do all 4 breasts at once.) Let rest at least 10 minutes before slicing.

   25 min

9. 9.

   Meanwhile, place a rack in upper third of oven; preheat to 425°F. Remove duck legs from braising liquid, brushing off any seeds or fat clinging to surface. Place, skin side up, on a wire rack set inside a foil-lined rimmed baking sheet and lightly brush with reserved glaze. Roast until golden brown and skin is crisp, 10-15 minutes.

   15 min

10. 10.

    Serve duck legs and sliced breasts with reserved relish.

    5 min

11. 11.

    Duck legs can be braised 2 days ahead. Keep chilled. Relish can be made 2 days ahead. Cover and chill strained glaze and relish separately. Bring to room temperature before using.