Duck Confit with Crispy Potato Galette

Ingredients

Instructions

1. 1

   CURE THE DUCK (Day 1): In a small bowl, mix kosher salt with the leaves from 4 thyme sprigs, crumbled bay leaves, and crushed peppercorns. Place duck legs in a single layer in a baking dish. Rub the cure mixture generously all over the legs, getting into every crevice. Cover loosely and refrigerate for 24-48 hours. The cure draws out moisture and seasons the meat deeply.

2. 2

   PREPARE FOR CONFIT (Day 2): Rinse the duck legs thoroughly under cold water to remove the cure. Pat completely dry with paper towels - any moisture will cause the fat to sputter. Place legs in a single layer in an oven-safe Dutch oven or deep baking dish.

3. 3

   CONFIT THE DUCK: Preheat oven to 225°F (107°C). Melt duck fat and pour over the legs - they should be completely submerged. Add remaining thyme sprigs and the halved garlic head. Cover tightly with foil or a lid. Cook 3-4 hours until the meat is extremely tender and pulls easily from the bone. A skewer should slide through with no resistance. Let cool to room temperature in the fat - this can be refrigerated up to 1 week.

4. 4

   MAKE THE POTATO GALETTE: Slice potatoes paper-thin (1/16 inch) using a mandoline - consistency is key for even cooking. Generously brush a 10-inch cast iron skillet with clarified butter. Arrange potato slices in tight overlapping circles, brushing each layer with butter and seasoning with salt and pepper. Build up 4-5 layers.

5. 5

   BAKE THE GALETTE: Cover potatoes with parchment paper, then place another heavy skillet on top to compress them. Bake at 400°F (200°C) for 45 minutes. Remove the top weight, brush surface with more butter, and bake uncovered another 15 minutes until the top is deeply golden and the edges are crispy. Let rest 5 minutes before inverting onto a plate or cutting board.

6. 6

   MAKE THE CHERRY GASTRIQUE: In a clean, dry saucepan over medium-high heat, add sugar in an even layer. Don't stir - let it melt and caramelize to a deep amber color, swirling the pan occasionally. CAREFULLY add the vinegar (it will bubble violently - stand back). Stir until smooth, then add cherries. Simmer 10-15 minutes until the cherries soften and the sauce coats a spoon. Season with a pinch of salt.

7. 7

   CRISP THE DUCK: Remove duck legs from the fat (save the fat for another use - it's liquid gold). Pat the skin dry. Heat a cast iron skillet over medium-high heat - no added fat needed. Place duck legs skin-side down and cook 8-10 minutes without moving until the skin is deeply golden and crispy. Flip briefly to warm the meat side, about 1 minute.

8. 8

   PLATE AND SERVE: Cut the galette into wedges. Place a wedge on each plate, top with a crispy duck leg, and drizzle generously with the cherry gastrique. Garnish with fresh thyme if desired. Serve immediately while the duck skin is at maximum crispness.