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1
To prepare the rub, grind the shallot, chopped garlic, ginger, allspice, cloves, coriander, black pepper, thyme, and parsley using a mortar and pestle or dedicated coffee grinder until the texture is like coarse ground pepper, about 3 minutes.
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2
Add the sea salt and curing salt and mix to combine well.
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3
Transfer to a large bowl.
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4
Add the duck legs to the bowl and, using your hands, coat and rub the duck with the rub.
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5
Cover the bowl with a lid or plastic wrap and refrigerate for 2 days.
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6
If possible, remove the legs from the fridge and let them come to room temperature, about 30 minutes.
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7
Preheat the oven to 300F.
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8
Remove the duck legs and set them aside on a dish to drain.
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9
Place the legs in a Dutch oven or casserole, skin side up.
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10
In a heavy pot over low heat, warm the duck fat until it melts and becomes almost translucent.
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11
This should take about 5 minutes.
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12
Very carefully pour the hot fat over the legs; they should be completely covered.
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13
Nestle the garlic head into the fat, making sure it is submerged as well.
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14
Cover the pot and place in the oven.
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15
After 2 hours, check for doneness by poking one leg with a skewer.
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16
It should slide out of the meat with very little resistance.
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17
If it doesnt, place the pot back in the oven and cook for another 15 minutes or so, until the skewer slides out easily.
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18
Remove from the oven, uncover, and allow to cool for 1 hour.
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19
If you are not going to proceed to confit or rillettes right away, place the pot, covered, in the refrigerator, where it can stay for up to 1 month.
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20
Remove the pot from the refrigerator 1 hour before cooking to allow the fat to soften.
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21
Place a nonstick pan over low heat.
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22
Using a slotted spoon, remove one of the legs from the fat and let the fat drain off for a second.
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23
Place the leg, skin side down, in the hot pan.
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24
Allow to sizzle, without moving, until the skin is golden, about 5 minutes, then flip and cook for 4 minutes on the other side.
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25
Remove to a paper towellined plate.
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26
Repeat with the remaining legs.
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27
If you are serving the confit legs, place them on plates and serve with the chicories salad.
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28
You can use the leftover fat for roasting potatoes or vegetables.
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29
If you are making rillettes, let the legs cool for 5 minutes after browning.
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30
Carefully remove the skin from the legs and reserve in the refrigerator to make the duck cracker.
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31
Pull the bones out of the legs; they should come out easily.
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32
Put the meat on a cutting board and give it a coarse chop with a sharp knife.
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33
You are looking for an uneven texture.
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34
Place the meat in a bowl and add about 1 cup (225 g) of the cooking fat from the confit; give the mixture a good stir and taste.
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35
It should be moist but not too greasy and have plenty of salt.
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36
Place the meat in a 4-by-12-inch (10-by-30-cm) terrine mold or in a casserole dish, jar, or any other vessel you would like.
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37
Press down gently to slightly compact the meat.
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38
Refrigerate for 1 hour.
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39
In a saucepan over medium heat, melt the remaining cooking fat until liquid.
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40
Remove the rillettes from the refrigerator and pour the melted fat over them until they are covered by at least 14 inch (6 mm).
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41
Cover the terrine or other vessel (or not, it doesnt really matter since you have your fatty protective layer) and refrigerate for up to 1 month.
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42
(You can eat the rillettes right away while still warm; however, the flavors will become much more incorporated and mellow if you let them rest for a day or two.)
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43
Remove from the refrigerator about 1 12 hours before serving; the rillettes are best at room temperature.
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44
To make the duck cracker, remove the reserved duck skin from the refrigerator and let it come to room temperature, about 10 minutes.
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45
Carefully scrape excess fat from both sides of the skin and place the skin in a small heavy pot.
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46
Set over medium heat and render for about 5 minutes, until crisp like a delicate, gossamer piece of bacon.
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47
Take care not to burn the skin.
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48
(Alternatively, lay the skin pieces in a single layer on a parchment paperlined baking sheet and render them in a 300F (148C) oven until crisp, about 10 minutes.)
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49
Drain on paper towels and allow to cool.
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50
Serve the rillettes with baguette slices, cornichons, and the duck cracker.
