Ingredients

Duck Confit:
3 cups coarse sea salt
4 cups brown sugar
1 bunch thyme
1 bunch mint
1 bunch cilantro, washed, dried
10 sliced shallots
10 sliced cloves garlic
1/2 cup five-spice powder, toasted
1/4 cup black peppercorns
8 Thai bird chiles, roughly chopped
5 stalks lemongrass, roughly chopped
1 large ginger root, washed, sliced skin on
8 to 10 legs, washed and patted dry

8 pound bag duck fat

Directions

Duck Confit: In a large bowl, mix everything together but
the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then
cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the
duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never
want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull
from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on
both sides.

Ingredients

Citrus Pea Sprout Salad:
1 lemon, juiced
1 lime, juiced
1 orange, juiced
1/2 cup extra-virgin olive oil
1 tablespoon white truffle oil
1/4 cup chopped chives
1/4 cup picked chervil leaves
Salt and black pepper
1 pound sprouts

Directions

For the Citrus Pea Sprout Salad: In a small bowl, combine the
juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
Plating: Place a small mound of the salad on a plate and top with two duck legs.