Duck Confit with Stewed White Beans and Bourbon Mustard

steps

Duck Confit

1. Make duck cure by mixing together first 8 ingredients.
2. Season duck legs well with duck cure and refrigerate overnight.
3. Preheat oven to 325 degrees. Rinse duck legs well and set in a small baking dish, covering with rendered duck fat (legs should be completely submerged in fat). Roast in oven until tender, without coloring—lower the oven temperature if browning—about 1 hour.
4. Before serving, carefully brown duck legs, skin side down, in a large skillet until crispy.
5. To serve, scoop about 1 cup stewed white beans into center of each plate. Carefully top with a crisp skinned duck leg. Drizzle bourbon mustard lightly off the end of a spoon over the duck leg and on plate. Garnish with sprouts or small salad for height and color.

Stewed Beans

1. Soak white beans overnight in clean, cool water; rinse.
2. In a large saucepot, heat rendered fat over medium heat. Add onion, celery, garlic, and chili flakes and cook 5 minutes.
3.  Add all other ingredients and bring to a boil, then reduce to a light simmer. Cook, stirring often, until beans begin to break down and become creamy, about 1 hour. Note: You may need to add water or stock as beans cook. Stir often to avoid scorching.

Bourbon Mustard

1. Add bourbon and both sugars to a stainless steel pot. Reduce mixture by 1/3 over low heat, until slightly syrupy, being careful not to scorch or ignite the bourbon. Whisk in mustard and let cool.
   Yields: 1 cup