Slow-Roasted Duck Leg Confit with Thyme-Roasted Brussels Sprouts and Hazelnut Gremolata

• 4 pieces duck legs⇄
• 8 g salt⇄
• 3 g black pepper⇄
• 10 g fresh thyme sprigs⇄
• 15 g garlic, crushed⇄
• 200 ml duck fat or extra virgin olive oil⇄

1. 1.Season duck legs generously with salt, pepper, fresh thyme, and crushed garlic.
2. 2.Place them in a tight-fitting baking dish and pour in enough duck fat or olive oil to come halfway up the legs.
3. 3.Cover tightly with foil and roast in a preheated oven at 140°C for 2.5 hours, until the meat is fall-off-the-bone tender.

💡 If you don’t have rendered duck fat, olive oil works surprisingly well as a substitute for confit.

• 500 g Brussels sprouts, halved⇄
• 30 ml extra virgin olive oil⇄
• 5 g fresh thyme leaves⇄
• 4 g salt⇄
• 2 g black pepper⇄

1. 1.Toss halved Brussels sprouts with olive oil, fresh thyme leaves, salt, and pepper.
2. 2.Spread them on a baking sheet in a single layer, cut-side down, ensuring they don’t touch, to prepare for roasting.

💡 Arranging cut-side down in a single layer without overcrowding is key to achieving crispy Brussels sprouts.

1. 1.Remove the foil from the duck legs and increase the oven temperature to 200°C to crisp the skin for the last 20 minutes.
2. 2.Simultaneously, place the prepared Brussels sprouts in the oven on a separate rack and roast at 200°C for 20 minutes, until deeply caramelized and crispy on the edges.

💡 Keep an eye on both components during this final stage to avoid over-browning; rotate trays if needed for even cooking.

• 50 g hazelnuts, toasted and roughly chopped⇄
• 10 g fresh rosemary, finely chopped⇄
• 5 g fresh thyme leaves⇄
• 10 g garlic, finely minced⇄
• 15 g lemon zest⇄
• 20 ml extra virgin olive oil⇄
• 2 g salt⇄
• 40 g pomegranate seeds⇄

1. 1.Finely chop toasted hazelnuts, fresh rosemary, fresh thyme, garlic, and lemon zest together on a cutting board until well combined into a coarse, fragrant mixture.
2. 2.Stir in olive oil and a pinch of salt to finish the gremolata.

💡 Make the gremolata fresh and use it within the hour to preserve the vibrancy of the herbs.