Crispy Duck with Duck Dirty Rice and Peach Salad

Confit the Duck Leg

1. Preheat oven to 350°F. Season duck leg with salt and place in a small loaf pan. Add enough duck fat or canola oil to cover. Add garlic, thyme, and peppercorns. Cover with foil and roast until meat is very tender and falls from bones, 1 ½ to 2 hours.

2. Transfer duck to a plate and let stand until cool enough to handle, about 30 minutes. Shred meat, discarding bones and cartilage. Coarsely chop meat. Strain and refrigerate or freeze duck fat for another use.

Make the Duck Dirty Rice and Duck Breast

1. Toss chicken gizzards and livers with 1/2 teaspoon Creole seasoning, and salt to coat. Heat 1 teaspoon canola oil in a small skillet over medium-high. Add livers and cook until browned and just pink in centers, about 2 minutes per side. Transfer to a small cutting board and let cool. Coarsely chop.

2. Add 1 cup water, 1 teaspoon canola oil, and 1/2 teaspoon salt to a small saucepan and bring to a boil over high. Stir in rice, reduce heat to medium-low, cover, and cook until rice is tender, about 15 minutes. (Rice can be cooked 2 hours ahead of time. Spread out on a baking sheet and let stand at room temperature.)

3. Meanwhile, pat duck breasts dry with paper towels. Using a sharp knife, cut a crosshatch pattern through skin only (do not cut into flesh). Sprinkle both sides of duck breasts with salt, and flesh side only with pepper. Place duck breasts skin-side down in a large, cold, dry skillet, then place over medium heat.

4. Cook duck until skin looks thin, golden and crispy, about 10 minutes for smaller breasts and 12 minutes for larger breasts, adjusting heat if skin is browning too quickly or slowly. Turn duck breasts over and add 2 tablespoons butter and thyme sprigs to pan. When butter melts, begin basting duck breast, making sure thyme does not burn. Baste duck until cooked to medium-rare, about 2 minutes for smaller breasts, and 5 minutes for larger breasts. Transfer duck breasts to a cutting board and to rest 5 minutes.

5. While duck rests, melt remaining 1 teaspoon butter with remaining 1 teaspoon oil in a medium skillet over medium-high. Add onion, celery, and bell pepper. Cook, stirring occasionally, until softened, 2 to 3 minutes. Add shredded duck leg, chicken liver, and rice; sprinkle with 1 teaspoon Creole seasoning. Cook, stirring constantly, until evenly mixed and heated through, 2 to 4 minutes. Season with salt and Creole seasoning to taste. Garnish with green onions.

Make the Peach Salad with Steen’s Vinaigrette

1. Place vinegar, sugar, lemon juice, and garlic in a small bowl and whisk until combined. Gradually whisk in oil; season to taste with salt and pepper. In a medium bowl, toss lettuce and peaches. Drizzle about 1 tablespoon vinaigrette over salad and toss together. Serve remaining dressing on the side.

2. Slice duck breasts. Spoon 1/2 cup Duck Dirty Rice onto each plate. Top each with sliced duck breasts, skin side up. Spoon Peach Salad with Steens Vinaigrette on top.