Black-Eyed Pea Cassoulet with Duck Confit

steps

1. In a 3-quart pot, bring salted water to a boil. Rinse fresh black-eyed peas and add to pot; simmer for 25 to 30 minutes until tender. (Alternatively, thaw from frozen and simmer 20 to 25 minutes.) Drain well.
2. In a dutch oven, heat 1 to 2 tablespoons of duck fat or olive oil over medium-high heat. Add onion, carrot, celery, and fennel; sauté 5 to 7 minutes until softened. Add diced andouille and cook 5 minutes until browned. Stir in tomato paste and cook 2 minutes. Pour in white wine and reduce by half, about 3 to 5 minutes. Add cooked black-eyed peas, chicken stock, thyme sprigs, and bay leaf. Simmer uncovered for 30 to 40 minutes until thickened and flavorful. Remove thyme and bay leaf, and season with salt and pepper.
3. Pat duck legs dry. Rub thoroughly with salt, pepper, smashed garlic, thyme, and bay leaf. Cover and refrigerate for 12 to 24 hours.
4. Preheat oven to 225 degrees. Rinse duck legs to remove cure and pat dry. Place legs in a baking dish and cover fully with duck fat. Bake uncovered for 2½ to 3 hours, until meat is tender. Let cool in fat if making ahead. To serve, sear skin-side down in a skillet over medium heat for 5 to 8 minutes until crispy.
5. Spoon cassoulet into four bowls. Top each with a crispy duck leg. Garnish with fennel fronds if desired. Serve with crusty bread or cornbread.