Duck Confit with Pickled Raisins

Duck confit is one of those dishes that sounds impossibly fancy — the kind of French classic that takes days of salting, curing, and slow cooking in its own fat. Not exactly something one undertakes on a whim.

But last week, I spotted four beautifully plump duck legs at our local Whole Foods and decided to finally give it a try. To my surprise, I found a simple Epicurious recipe that required almost no effort at all. I did make one crucial mistake: I set the oven to 325°F instead of the intended 250°F — roasting skin-side down for two hours, then flipping and finishing for another hour at 250°F. Even so, the duck turned out tender and rich, and a quick five-minute broil gave the skin that perfect, glassy crispness.

The pickled raisin sauce was a revelation — a quick mix of vinegar, sugar, raisins, salt, and pepper with a sprig of rosemary for aroma. I added a handful of dried cranberries for extra tang. The bright, sweet acidity of the sauce cut beautifully through the duck’s richness, balancing every bite with just the right touch of contrast.

Ingredients

• 4 duck legs

  Kosher salt and freshly ground black pepper

• 4-5 cloves of garlic, crushed

• 2 -3 ancho dried peppers or 1/2 tsp red pepper flakes

• 2 tsp dried thyme

• 2 sprigs rosemary

• 2 tsp mustard seeds

• 1-1/2 cup raisin + dried cranberries

• 1/2 cup white vinegar

• 1/4 cup sugar

Instructions

Step 1 — Season the Duck

Using the tip of a knife , prick the duck skin all over to help render the fat. Season generously with 2 tsp dried thyme, 1 Tbsp salt and 1/2 tsp ground pepper.

Step 2 — Slow Roast

Preheat oven to 250°F. Arrange duck legs skin side down in a large roasting pan or Dutch oven. Add crushed garlic, 2 chiles (or 1/2 tsp red pepper flakes), and ½ cup water. Cover tightly with foil or a lid and cook for about 2 hours, until the fat has rendered (there will be a lot so use heavy foil at bottom to catch fat).

Turn the duck skin side up, nestling it into the rendered fat. Cover again and continue cooking for 2–2½ hours, until the meat is very tender and the bones move easily when tugged.

Step 3 — Make the Pickled Raisins

While the duck cooks, combine vinegar, sugar, mustard seeds, rosemary, 1 tsp dried thyme, 2 chiles (or ½ tsp red pepper flakes), 1 tsp salt, and 1 cup water in a medium saucepan. Bring to a boil, then reduce heat and simmer, stirring occasionally, until sugar dissolves — about 3 minutes.

Add raisins + cranberries, remove from heat, and let cool at least 1 hour. (Can be made ahead and kept refrigerated for up to 1 week.)

Step 4 — Crisp and Serve

Broil duck skin side up in original baking pan for at most 5 minutes, watching closing the burn until skin is crispy.

Serve duck with pickled raisins