For the confit duck legs: Crush the peppercorns and cloves with the side of a knife and rub, along with the salt, onto the duck legs. Press the garlic slices onto each duck leg. Break the bay leaves in half and press a half onto each piece of duck. Place the duck into a nonreactive container, cover it with plastic wrap and refrigerate overnight.
Preheat the oven to 180 degrees F.
Rinse the duck under cold water and pat dry. Place the duck legs in a 6-quart stockpot and completely submerge them in duck fat. Bring to a simmer over medium-high heat on the stovetop and then place uncovered in the oven. Cook until the legs are completely tender and have settled on the bottom of the pot and the fat has become clear, 6 to 10 hours.
Remove the duck legs from the oven and let them cool to room temperature in the pot.
Preheat the oven to 425 degrees F.
Once cooled, remove the legs from the fat and place them in a baking pan in the oven, with the skin-side down. Roast until the legs are warmed through and the skin is crispy, 15 to 20 minutes.
For the green onion pancakes and hoisin maple syrup: Combine the flour salt and baking soda in a large mixing bowl. Then gently fold the buttermilk and eggs into the dry ingredients. Heat a frying pan to medium-high heat and scoop the batter onto the pan. Cook until golden brown on both sides. Top with top with chopped green onions.
For the hoisin maple syrup: Warm 1 part hoisin with 3 parts maple syrup in a small saucepan.
For the arugula salad: Mix the sesame oil and lemon juice in a large bowl and toss with the arugula.
To assemble, stack 2 green onion pancakes on a plate, top with duck confit and eggs any style if desired. Drizzle your pancakes and duck confit with the hoisin maple syrup and top with a handful of dressed arugula. Garnish with sesame seeds.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Red Wagon, Vancouver, BC, Canada