Smoked Duck Confit with Dark Cherry Glaze atop a Carrot Purée

This step involves curing the duck and then slow-cooking it in its own fat. While traditionally done in a pot, using a smoker adds a unique depth of flavor.

Ingredients:

• 2-4 duck legs and thighs, with skin on

• 2-3 tablespoons kosher salt

• 1 tablespoon sugar

• 1 teaspoon black peppercorns, crushed

• 1/2 teaspoon dried thyme

• 1 bay leaf, crumbled

• 2-3 cloves garlic, smashed

• Duck fat (enough to cover the duck completely, can be purchased or rendered from a whole duck)

• Wood chips or chunks for smoking (cherry, pecan, or apple are excellent choices)

Instructions:

1. Cure the Duck: Pat the duck legs dry. In a small bowl, mix the salt, sugar, crushed peppercorns, thyme, and crumbled bay leaf. Rub this mixture all over the duck legs, ensuring they are well-coated. Place the duck legs in a non-reactive dish, add the smashed garlic, cover, and refrigerate for at least 12 hours, or up to 24 hours.

2. Rinse and Smoke: Rinse the curing mixture from the duck under cold water and pat the legs completely dry. This is a crucial step to prevent the meat from being too salty.

3. Prepare Smoker: Set up your smoker for a low temperature, around 200°F (95°C). Add your chosen wood chunks or chips for smoke.

4. Smoke the Duck: Place the duck legs on the smoker rack and smoke for about 1 hour. This will infuse a deep smoky flavor into the skin and meat before the confit process begins.

5. Confit the Duck: After smoking, transfer the duck legs to a deep, oven-safe pot or Dutch oven. Melt enough duck fat to completely submerge the legs and pour it over the duck. Cover the pot and place it in an oven preheated to a low temperature, around 225°F (105°C).

6. Slow Cook: Cook for 3-4 hours, or until the duck is incredibly tender and the meat is falling off the bone. You can test it by gently pulling on the bone; it should feel very loose.

7. Store: Carefully remove the duck legs from the fat and let them cool. You can store the confit duck in the rendered fat in an airtight container in the refrigerator for up to several weeks.