2 tablespoons chopped fresh sage, plus more sprigs for garnish
⅔ cup duck fat
Directions
Pat the duck dry with a paper towel and score the skin side of the thighs with a knife or toothpick. Set aside.
Toast the juniper berries in a pan over medium-high heat for a few minutes, until shiny and fragrant.
Using a mortar and pestle, crush together juniper berries, ¾ teaspoon kosher salt, and dark brown sugar.
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.
In a hot skillet, sear corn on all sides, then remove the kernels.
Combine the onion, corn, ¼ teaspoon kosher salt, sunflower oil, sherry vinegar, honey, and chopped sage. Set aside.
Preheat the oven to 275 F.
Add the duck legs skin-side down to a cold cast iron skillet and bring it up to medium heat.
Cook the duck thighs until the skin crisps and fat renders, about 15–20 minutes.
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.
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.
Baste halfway through cooking.
Remove onto a plate or paper towels and allow the duck to rest for 15 minutes.
Serve the thighs while warm, drizzled with corn relish.