Yield: 6 Servings

Ingredients:

Duck:Confit:
• 6 duck legs, cleaned, skin-on
• 5 cups rendered duck fat
• 6 garlic cloves, whole
• 2 stalks celery, sliced
• 1 carrot, sliced
• 1 onion, sliced
• 3 Tablespoons Kosher salt
  
  To Garnish:
• 8 Fingerling potatoes, sliced
• 2 Tablespoons canola oil
• 3 slices bacon, chopped
• 3 cloves garlic
• 2 cups greens, chopped
• 1 cup chicken stock
• ¼ cup dry cherries
• Salt, to taste

Method:
For the Duck Confit:
In a deep aluminum pot, combine the duck legs, duck fat, whole garlic, celery, carrots, onion, salt. Cover the pot with foil and place in a 350°F oven for 2 ½ hours or until the meat begins to fall off the bone. Take the duck legs out of the fat, place them on a baking sheet and set aside.

To Garnish:
Place the sliced potatoes on a parchment-lined baking sheet. Drizzle with canola oil and sprinkle with a little salt. Place them in the oven for twenty minutes or until soft, and set aside. In a large sauté pan, place the chopped bacon and render until the bacon is crisp. Add the sliced garlic, roasted potatoes, greens, and chicken broth and let the broth come to a boil. Place the sheet of duck legs back into the oven until the skin is crisp. Season the brothy mixture with salt and place it into a serving bowl. Place the crisp duck legs on top and sprinkle with the dried cherries.

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