John-Carlos Kuramoto, executive chef of Michael's Santa Monica
- 8 duck legs
- 3 T Kosher Salt
- 1 t sugar
- 1 T coriander seeds, toasted and crushed
- 1 t ground cinnamon
- 1 t smoked paprika
- 4 garlic cloves, chopped
- 1 shallot, chopped
- 4 bay leaves, crumbled
- 4 lemons, zest only
- 4 oranges, zest only
- 1 bunch parsley, stems only
*NOTE: Duck confit is a 2-step process. We make our own duck confit in house, beginning with curing the duck legs for 2 days and then cooking them in their own fat for up to 8 hours. This is a tedious process, therefore, if you do not have the patience, then by all means buy your duck confit already prepared. You can buy duck confit at Gelson's Markets.
- Mix all of the above together. Rub the duck legs with the cure. Layer the duck legs in a baking dish. Let sit in the refrigerator for 2 days, mixing the duck legs after the first day.
- To confit: Wash the duck legs of the cure. Put the legs in an oven-proof pot. Set your oven to 250 degrees. Cover the duck legs with 4 cups of duck fat, or until the legs are completely submerged. Cook for 8 hours. When finished, the duck meat should be pulling away from the bone with ease. Let cool in your refrigerator.
- 3 duck legs, after they have been confit
- 1 T Crème Friache
- 1 Lemon, zest only
- 1 bunch parsley leaves only, chopped
- 2 t duck fat
- Salt and Pepper, to taste
- Crostini or Toasted Bread
- Pick the duck meat from the bones. You want to leave the meat chunky. Add the remaining ingredients and mix. Taste for seasoning.
- Put the finished rillete in a serving bowl and garnish on top with leaves of watercress and a drizzle of saba.
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