- 4 duck legs
- 1/4 cup kosher salt
- 1 tablespoon mixed spices (clove, nutmeg, white pepper, cinnamon)
- 6 cups rendered duck fat
- 4 juniper berries
Sprinkle the legs with salt and mixed spices on both sides. Place in a large baking dish cover and place in the refrigerator for 24 hours. Remove the legs from the refrigerator and scrape off the salt and spices. Preheat broiler. Place thighs on a baking sheet, skin side up. Broil for 5 to 6 minutes or until the skin is browned. Place legs in a medium saucepan and cover with the duck fat, add the juniper berries. Bring the fat to a simmer and cook over low heat for 2 1/2 hours. Place the legs in a medium crock and strain the fat over the duck to cover with the fat. Let the duck come to room temperature and place in the refrigerator, for at least 1 week. Remove the duck from the refrigerator and let come to room temperature. Place some of the fat in a large saute pan and heat until almost smoking. Add the thighs and cook until the legs become brown and very crisp.
Remove the skin, chop and continue cooking until golden brown and crispy to make cracklings. Remove the meat from the bone and shred.
Toasted Almond Crepes:
- 1/2 cup toasted almond flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon honey
- 1 large egg, beaten
- 1/2 cup plus 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
In a mixing bowl, combine the flours, baking powder, a pinch of salt and honey. In a separate bowl, combine the egg, milk and melted butter, add to the dry ingredients and mix well.
Sherry Vinegar-Apricot Sauce:
- 2 tablespoons olive oil
- 2 shallots, finely sliced
- 3 cloves garlic, coarsely chopped
- 1 cup white wine
- 1/4 cup sherry vinegar
- 6 cups home-made chicken stock
- 2 tablespoons cold unsalted butter, cut into tablespoons
- 4 dried apricots, soaked in hot water for 1 hour and finely sliced
In olive oil in a medium saucepan over medium heat, add the shallots and garlic and cook until soft. Increase heat to high, add the wine and sherry vinegar and cook until completely reduced. Add the stock and reduce to 2 cups, whisk in the butter. Add the apricots.