Duck Confit With Spicy Pickled Raisins Recipe

Name: Duck Confit With Spicy Pickled Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 skin-on, bone-in duck legs; 4 garlic cloves, thinly sliced; 1 teaspoon freshly ground black pepper, plus more freshly cracked; 2 tablespoons plus 1 teaspoon kosher salt; 9 sprigs thyme, divided; 6 dried chiles de arbol, crushed, or 1 1/2 teaspoons crushed red pepper flakes, divided; 1/2 cup white wine vinegar; 1/4 cup sugar; 2 teaspoons brown mustard seeds; 1 sprig rosemary; 1 1/2 cups golden raisins

Servings: persons

8 skin-on, bone-in duck legs
4 garlic cloves, thinly sliced
1 teaspoon freshly ground black pepper, plus more freshly cracked
2 tablespoons plus 1 teaspoon kosher salt
9 sprigs thyme, divided
6 dried chiles de arbol, crushed, or 1 1/2 teaspoons crushed red pepper flakes, divided
1/2 cup white wine vinegar
1/4 cup sugar
2 teaspoons brown mustard seeds
1 sprig rosemary
1 1/2 cups golden raisins

1
Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper and 2 tablespoons salt.
2
Preheat oven to 250u00b0F. Arrange duck skin side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 teaspoon red pepper flakes), and 1/2 cup water. Cover pan with foil or lid and cook until fat is rendered (don't be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2-2 1/2 hours longer.
3
Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or 1/2 teaspoons red pepper flakes), 1 teaspoon salt, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Mix in raisins, remove from heat, and let cool at least 1 hour.
4
Increase oven temperature to 400u00b0F. Remove duck from fat and place, skin side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper and roast until skin is brown and crisp, 30-35 minutes. Serve duck with pickled raisins.
5
DO AHEAD:

264

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 skin-on, bone-in duck legs, 4 garlic cloves, thinly sliced, 1 teaspoon freshly ground black pepper, plus more freshly cracked, 2 tablespoons plus 1 teaspoon kosher salt, and more.

Yes, Duck Confit With Spicy Pickled Raisins falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Confit With Spicy Pickled Raisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions