Heat the reserved confit fat in a medium skillet over medium-high heat. In a small bowl, combine the flour and Essence. Dredge the duck legs in the flour, pressing to coat well. Add the duck legs to the hot oil and cook, 1 1/2 to 2 minutes per side, or until golden brown and crispy. Carefully remove the legs from the pan and lightly drain on paper towels. Serve immediately over wild rice with Whiskey Braised Applesauce.

Melt 1 tablespoon of the butter in a medium, heavy saucepan over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the apples, bourbon, brown sugar, cinnamon, and salt. Simmer, uncovered, over medium-low heat until the apples are very tender, about 45 minutes.

Puree the mixture in a blender or food processor. Return the puree to the saucepan and place over medium heat. Whisk in the remaining butter, 1 tablespoon at a time. Serve immediately, or cover and keep warm until ready to serve.

Yield: about 2 cups