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1
Rinse, pat dry and trim the duck legs (use the excess fat to render).
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2
Rub salt and herbs into duck legs allow to cure for 2 days covered in refrigerator.
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3
Melt duck fat and bring to 200 degrees.
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4
Rinse salt off of duck, pat dry and immerse in pan of duck fat, cover and cook for 3 1/2 hours.
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5
Remove from heat and allow to cool.
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6
Duck can be held refrigerated for several days.
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7
Before service remove duck from fat, discard skin (or use to make cracklings) and take meat from bone.
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8
Reserve duck fat.
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9
In a small saucepan add halved shallots, honey and just enough water to cover; bring to a boil and simmer until tender and glazed, remove and reserve.
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10
In a medium saute pan heat 1 tablespoon reserved duck fat, add potatoes, duck, walnuts, reserved shallots and toss until hot.
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11
Add chopped shallots, green beans, vinegar, salt and pepper and taste for seasonings.
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12
Arrange in the center of plate, garnish with watercress tossed in olive oil and crouton brushed with farmers cheese.
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13
In a non reactive saucepan, combine milk and slowly bring to 180 degrees.
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14
Strain through cheesecloth and allow to cool.
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15
When cool, place in a bowl, season, add herbs and lemon zest, to taste.
