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1
Add the duck fat to a heavy pot and allow it to melt over low heat.
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2
Mix the salt, brown sugar, cinnamon, cumin and paprika in a small mixing bowl.
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3
Pat the duck legs with paper towels and sprinkle all sides generously with the spice mix.
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4
Refrigerate, uncovered, for 15 minutes.
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5
Remove and place the legs skin-side up in the duck fat, making sure they're completely submerged.
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6
Add the peppercorns and coriander seeds.
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7
Using an instant-read thermometer, bring the duck fat to a lazy simmer, 165 to 175 degrees F. Gently confit the legs in the simmering fat until the duck is fork tender, about 2 1/2 hours.
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8
Remove and cool.
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9
Meanwhile, add the reserved duck trimmings to a pan and cook to render the fat over low heat.
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10
Place onto a paper-towel-lined plate and reserve until serving.
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11
Using a sharp knife, remove the skin from the legs.
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12
Using two forks, shred the confit following the grain of the protein.
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13
Mix with 1/4 cup of the confit fat.
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14
Set a flat top griddle over high heat.
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15
Sear the skin on both sides to make a crunchy, cracklin'-style texture, about 7 minutes total.
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16
Finely julienne and set aside.
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17
Add the confit to the griddle in batches and crisp until golden brown, 2 to 3 minutes.
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18
To assemble, spread Cranberry Jam onto the tops and bottoms of each bun.
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19
Build sliders with 2 ounces (about 1/4 cup) of confit, then a layer of crispy skin.
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20
Top with 2 tablespoons Fennel and Celery Root Slaw.
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21
Replace the top bun.
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22
Serve immediately with Butternut Squash Chips.
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23
In a medium saucepot, bring the oil to medium heat.
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24
When the oil begins to shimmer, add the onions, season with some salt and pepper and brown for 5 to 7 minutes.
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25
Deglaze with the cranberry juice and stir to scrape up any browned bits.
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26
Add the cranberries and red wine vinegar.
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27
Simmer to completely soften the cranberries and until the jam is thickened and glossy, about 12 minutes.
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28
Remove from the heat and stir in lemon juice to taste.
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29
Season again with salt and pepper as desired.
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30
Transfer to a serving dish and serve warm.
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31
Can be made ahead and refrigerated in an airtight container for up to a week.
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32
In a large mixing bowl, briskly whisk the mayonnaise, sour cream, vinegar, dugar, mustard and salt and pepper to taste until smooth.
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33
Toss the celery root, carrots, apples, fennel and 2 tablespoons of the reserved fennel fronds into the dressing to coat evenly.
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34
Cover with plastic and refrigerate for 30 minutes to allow the flavors to fully integrate.
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35
Remove and toss again.
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36
Serve garnished with a few more fennel fronds.
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37
In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne.
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38
Set aside.
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39
Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash.
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40
Using the knife or a mandoline, shave the tops into chips.
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41
Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy).
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42
Strain the chips and pat dry.
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43
Meanwhile, using an instant-read thermometer, bring 3 inches of duck fat to 325 degrees F in a heavy gauge Dutch oven over medium heat.
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44
Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes.
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45
Transfer with a fine mesh strainer to a paper-towel-lined dish.
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46
Season immediately with a sprinkle of spice mix.
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47
Repeat until all chips are fried.
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48
Transfer to a large bowl and serve.
