For the duck: Place the duck legs in a shallow pan. Rub the the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs. Cover with plastic wrap and let sit in the refrigerator for 24 hours.
Preheat the oven to 250 degrees F.
After the duck has been in the fridge for 24 hours, rub off the salt and herbs and set aside. Place the herb mix into a colander and rinse off the salt. Pat the herb mix dry and add back to the duck. Cover the duck and herb mix with the rendered duck fat and cook in the oven until the meat is falling off the bone, about 2 hours 30 minutes.
When finished cooking, take the duck legs out of the fat and cool. After the duck is cool, take the meat off the bone. Set the meat aside for later use.
For the French fries: Cut the potatoes to desired French-fry size. Place in cold water for 1 hour.
Heat the oil in a heavy-bottom pan until it reaches a temperature of 250 degrees F. Line a half sheet tray with paper towels.
Pat the uncooked French fries dry, add to the oil, and cook until the fries are soft all of the way through and not crispy, about 5 minutes. With a slotted spoon, remove the fries from the oil and place on the prepared half sheet tray. Turn the heat up on the oil to 350 degrees F.
For the sauce: Reduce the chicken stock by two-thirds and set aside.
For the assembly: Add the duck into the reduced chicken stock.
In a small bowl, whisk the corn starch and 1/4 cup water until there are no lumps.
Heat the stock and duck to a gentle boil and add the corn starch mixture, and gently boil for 45 seconds.
Take the blanched fries and put into 350 degree F oil until crispy and golden brown, 2 minutes.
Put the fries into a mixing bowl. Add the cheese curds. Sprinkle with salt and pepper and put onto a plate.
Spoon the duck and sauce over the fries, and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of the Brindle Room