Confit: More Than Just Duck

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1. 1Step 1: Arrange the duck legs in a snug, single layer, fat side down, in an oven-proof skillet or dutch oven.
2. 2Step 2: Sprinkle with salt, pepper, fresh thyme, and bay leaves.
3. 3Step 3: Cover tightly and allow to refrigerate for 24 hours.
4. 4Step 4: Cook the duck legs on medium-high heat on the stove until the fat starts to render.
5. 5Step 5: In 20 minutes or so, flip the legs over, cover the pan with foil or its lid, and place in a preheated 300 degree (150 C.) oven.
6. 6Step 6: You can add more duck fat if you have it in reserve.
7. 7Step 7: Slow roast for 2 hours and then remove the lid or foil.
8. 8Step 8: Continue roasting until the duck is golden brown, about 1 hour more.
9. 9Step 9: Plate up the duck and store the leftover fat in the refrigerator for future recipes.
10. 10Step 10: Select your vegetable.
11. 11Step 11: Slice your vegetables into uniform pieces.
12. 12Step 12: Choose your aromatics.
13. 13Step 13: Pack your chopped vegetables tightly into one layer in an oven-safe pan.
14. 14Step 14: Season the veggies with salt and spices and pour over the oil.
15. 15Step 15: Cover with foil or a lid.
16. 16Step 16: Roast for 60-90 minutes.
17. 17Step 17: In a large skillet over medium heat, combine oil, pepper flakes, and garlic.
18. 18Step 18: Stir until the garlic is lightly toasted, 2 minutes.
19. 19Step 19: Add the sliced mushrooms and wine.
20. 20Step 20: Stir and cover.
21. 21Step 21: Adjust the heat to medium-high and bring to a simmer.
22. 22Step 22: Allow to cook for 5 minutes until the mushrooms are soft.
23. 23Step 23: Remove the lid and cook for 10-15 minutes more.
24. 24Step 24: When the mushrooms are sizzling and turning brown, add butter and allow to melt.
25. 25Step 25: Stir to keep the mushrooms from burning but I do like to have them a bit crisp on the edges.
26. 26Step 26: Remove from the heat and add the balsamic vinegar and salt and pepper to taste.
27. 27Step 27: Keep the mushrooms warm until ready to top the cheese.
28. 28Step 28: Preheat the broiler.
29. 29Step 29: Divide the ricotta or other soft cheese among four small ramekins or one large baking or gratin dish.
30. 30Step 30: Slightly mound the cheese in the center of the heat-proof dish.
31. 31Step 31: Broil until browned across the top and heated all the way through, 5 to 8 minutes for the small dishes, and 14 to 20 minutes for a large baking dish.
32. 32Step 32: Top with the warm mushroom confit and garnish with chopped parsley.
33. 33Step 33: Serve with delicious, sliced bread.