Duck Confit with Spicy Pickled Raisins

Ingredients for Duck Confit with Spicy Pickled Raisins

• 8 skin-on, bone-in duck legs

• 4 garlic cloves, thinly sliced

• 1 teaspoon freshly ground black pepper, plus more freshly cracked

• 2 tablespoons plus 1 teaspoon kosher salt

• 9 sprigs thyme, divided

• 6 dried chillies de árbol, crushed, or 1 1/2 teaspoons crushed dried chilli flakes, divided

• 120ml white wine vinegar

• 60g sugar

• 2 teaspoons brown mustard seeds

• 1 sprig rosemary

• 230g sultanas

Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper and 2 tablespoons salt.

Preheat oven to 121°C. Arrange duck skin side down in a roasting tin or large Casserole dish and add 8 thyme sprigs, 4 chillies (or 1 teaspoon dried chilli flakes), and 120ml water. Cover pan with foil or lid and cook until fat is rendered (don't be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2–2 1/2 hours longer.

Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chillies (or 1/2 teaspoons dried chilli flakes), 1 teaspoon salt, and 240ml water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Mix in raisins, remove from heat, and let cool at least 1 hour.

Increase oven temperature to 204°C. Remove duck from fat and place, skin side up, on a rimmed baking tray; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper and roast until skin is brown and crisp, 30–35 minutes. Serve duck with pickled raisins.

DO AHEAD: Raisins can be pickled 1 week ahead. Cover and chill; bring to room temperature before serving. Duck can be cooked 1 week ahead. Pack duck in fat in an airtight container and chill.

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