4 1/2 pounds duck legs and thighs, attached (6 leg and thigh combinations)
3 tablespoons coarse salt
2 teaspoon quatre epices (french four spice)
1 teaspoon juniper berries, crushed with a rolling pin or in mortar and pestle
3 bay leaves, crumbled
7 cups (2 1/2 pounds) rendered duck fat
Trim fat from legs and thighs, leaving skin intact over meat, but removing excess. In a bowl, combine duck with salt, juniper berries, bay leaves, and rub salt mixture all over the duck to cover completely. Cover and refrigerate at least 24 hours and up to 3 days.
Remove from refrigerator and rub off excess cure. Melt rendered duck fat over medium heat in a Dutch oven large enough to hold duck, with about 3 inches space at the top. Add duck, skin side down, and heat until fat reaches about 200 degrees (test with a candy thermometer or electronic probe.) The surface should look like it is gently boiling (but should not actually be at a boil). Adjust heat if necessary to keep temperature consistent throughout cooking. Cook until the fat is clear and a knife stuck into one of the legs slides out easily, about 3 hours.
Transfer the legs to several glass, stainless-steel, or glazed-stoneware containers. Strain fat, discarding any solids and pour, still warm, over legs, making sure they are completely covered. Cool to room temperature, then refrigerate until ready to use, up to 3 weeks.
Remove desired amount of confit from fat, scraping off any excess, and keeping remaining legs covered with fat. Place skin side down in a cold cast-iron skillet or other heavy skillet. Place over medium-low heat and cover. Cook until skin is crisp, spooning off excess fat as it cooks, about 10 minutes. Serve as desired.
Blood Orange Vinaigrette
½ C blood orange juice
½ C Champagne Vinegar
¼ C dijon
2 T pernod
1 t orange blossom water
2 T blood orange zest
2-3 C blend oil
2 T salt
1 t pepper
Beat the vinegar, juice, pernod, zest, and orange blossom water in a bowl with the mustard, salt and pepper until salt dissolves. Add the oil slowly by whisking constantly until emulsified.
Shaved Carrot and Frisee salad
1 ½ lbs heirloom carrots
2 tablespoons flat leaf parsley
1 orange or grapefruit peeled and segmented
1 lb frisee cleaned, trimmed, and roughly torn
Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices
toss with parsley and approximately 3 tablespoons of vinaigrette in a bowl and set aside
toss frisee with approximately 3 tablespoons vinaigrette in a bowl
place frisee on plate followed by shaved carrot salad and citrus segments