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1
Trim the excess fat from the duck legs.
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2
Season them with the thyme, onion, orange, bay leaves, crumbled chiles, star anise, and cracked black pepper.
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3
Cover, and refrigerate overnight.
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4
Preheat the oven to 325F.
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5
Take the duck out of the refrigerator 45 minutes before cooking to let it come to room temperature.
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6
After 15 minutes, scrape off the onion and spices into a 12-by-9-inch (or equivalent) baking dish.
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7
Season the duck legs on all sides with 1 tablespoon plus 1 teaspoon salt, let sit 30 minutes, and then place them in the baking dish, skin side up.
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8
Heat the duck fat in a medium saucepan over low heat until it is just warm and has completely melted.
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9
Pour the melted duck fat over the legs, just covering them.
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10
Carefully transfer the baking dish to the oven, and cook about 2 1/2 hours, until tender.
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11
To check for doneness, insert a paring knife into the meat.
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12
When the duck is ready, it will be tender and fall right off the knife.
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13
Remove the duck legs from the fat, and place them on a baking sheet.
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14
Turn the oven up to 400F and return the legs to the oven for 10 to 15 minutes to crisp the skin.
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15
Place the hot rice on a large warm platter.
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16
Arrange the duck legs on the rice, and spoon the warm cherry compote over the top.
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17
Heat a large saucepan over medium heat for 1 minute.
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18
Swirl in the olive oil and add the onion, thyme, bay leaf, chile, and 1/2 teaspoon salt.
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19
Cook, stirring often, 3 to 4 minutes, until the onion is translucent.
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20
Add the rice, stirring to coat it in the oil and toast it slightly.
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21
Add the white wine, and reduce by half.
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22
Add 10 cups water and 2 teaspoons salt and bring to a boil.
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23
Turn the heat down to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly al dente.
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24
When the rice is almost done, stir continuously until all the liquid has evaporated.
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25
Discard the chile and bay leaf.
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26
Season with a few grindings of black pepper.
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27
Stir in the butter and taste for seasoning.
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28
Quickly stir in the mizuna, until just wilted.
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29
Make a sachet of cheesecloth and put in it the thyme, bay leaves, chiles, star anise, cinnamon stick, and peppercorns.
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30
Place the sugar and 1 cup water in a medium saucepan.
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31
Bring to a boil over medium-high heat, and then add the port, the orange juice, and the sachet.
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32
Turn down to a simmer, and add the cherries.
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33
Poach the cherries 8 to 10 minutes, until just tender.
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34
(The cherries should retain their shape; if theyve begun to look squashed, youve overcooked them.)
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35
Strain the cherries over a bowl, and return the liquid to the saucepan.
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36
Cook the liquid over high heat about 5 minutes, until it has reduced by two-thirds.
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37
It should be slightly thickened and have a glossy sheen.
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38
Strain the liquid, and cool.
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39
Stir in the cherries, and season to taste with salt and a pinch of pepper.
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40
When you are ready to serve the cherry compote, heat it in a saucepan and swirl in the butter.
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41
Like so many slow-cooked dishes, duck confit tastes better the next day.
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42
The savory cherry compote can also be made ahead and rewarmed before serving.
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43
Forty-five minutes before you want to put dinner on the table, start the rice.
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44
After 30 minutes, put the duck in the oven to crisp.
