Juniper Duck With Corn and Sage Relish Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
2 hours, 15 minutes
Servings:
2 servings
Ingredients
  • 2 duck thighs, fat trimmed
  • 2 tablespoons juniper berries
  • ¾ + ¼ teaspoon kosher salt, divided
  • 1 tablespoon dark brown sugar
  • 1 ear of corn
  • ½ small red onion, finely chopped
  • 3 tablespoons sunflower oil
  • 1 ½ tablespoons sherry vinegar
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh sage, plus more sprigs for garnish
  • ⅔ cup duck fat
Directions
  1. Pat the duck dry with a paper towel and score the skin side of the thighs with a knife or toothpick. Set aside.
  2. Toast the juniper berries in a pan over medium-high heat for a few minutes, until shiny and fragrant.
  3. Using a mortar and pestle, crush together juniper berries, ¾ teaspoon kosher salt, and dark brown sugar.
  4. Pat the duck thighs dry with a paper towel, then coat them evenly with the juniper berry mixture. Set aside for 30 minutes to allow the flavors to infuse.
  5. In a hot skillet, sear corn on all sides, then remove the kernels.
  6. Combine the onion, corn, ¼ teaspoon kosher salt, sunflower oil, sherry vinegar, honey, and chopped sage. Set aside.
  7. Preheat the oven to 275 F.
  8. Add the duck legs skin-side down to a cold cast iron skillet and bring it up to medium heat.
  9. Cook the duck thighs until the skin crisps and fat renders, about 15–20 minutes.
  10. Add ⅔ cup additional duck fat to the skillet, or as much as is needed to bring it at least ¼ of the way up the legs. More fat will render as it cooks.
  11. Turn the duck over and cook it in the oven for approximately 2 hours, or until the meat is tender. If the skin is browning too much, cover with a lid or foil.
  12. Baste halfway through cooking.
  13. Remove onto a plate or paper towels and allow the duck to rest for 15 minutes.
  14. Serve the thighs while warm, drizzled with corn relish.