Crispy Duck Confit with Bitter Greens and Shoestring Potatoes

Instructions

1. 1

   Season the duck

   Pat the duck legs dry. Season them all over with salt and black pepper. Add the thyme and garlic, cover, and refrigerate for 8 to 24 hours.

2. 2

   Rinse and dry

   Heat the oven to 250°F. Brush the salt and aromatics from the duck, rinse briefly under cold water, and dry every surface with towels.

3. 3

   Cook the confit

   Fit the legs snugly in a Dutch oven or deep baking dish. Warm the duck fat until liquid and pour it over the legs. Cover and bake for 2½ to 3 hours, until a thin knife slides into the thigh without resistance.

4. 4

   Cool the duck

   Lift the legs from the fat and set them on a rack. Let them cool for 20 minutes. Strain the fat and save it for another batch of confit or roasted potatoes.

5. 5

   Make the vinaigrette

   Whisk the orange juice, sherry vinegar, Dijon, and honey. Whisk in the olive oil. Season with salt and black pepper.

6. 6

   Cut the potatoes

   Peel the russet and cut it into matchsticks no thicker than ⅛ inch. Rinse under cold water until the water runs clear. Dry them completely. Wet potatoes spit oil and refuse to crisp.

7. 7

   Fry the potatoes

   Heat 2 inches of neutral oil to 350°F. Fry the potato strings in small batches for 2 to 3 minutes, until crisp and pale gold. Drain on a rack and season with salt.

8. 8

   Crisp the duck

   Raise the oven to 450°F. Put the legs skin-side up on a sheet pan and roast for 12 to 15 minutes, until the skin bubbles and turns crisp. A broiler can burn the high spots quickly, so watch closely if you use it for the final minute.

9. 9

   Serve

   Toss the greens with enough vinaigrette to coat them. Divide among plates, add the hot duck, and pile the shoestring potatoes over the top.