Duck Confit with Corn and Baby Butterbean Succotash, Served with Smoked Tomato Ketchup

Total: 1 day 1 hr 50 min
Prep: 1 day 15 min
Cook: 1 hr 35 min

Duck confit:

• 8 Moulard duck legs plus 8 wings plus 1 pound duck gizzards, or 12 Moulard duck legs
• 1 cup water
• 1 cup coarse salt
• 1 tablespoon freshly ground black pepper
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons crushed dried rosemary
• 1 bay leaf, crushed
• 1 teaspoon quatre epices, or 1/4 teaspoon each ground cinnamon, cloves, nutmeg, and black pepper
• 1 large head garlic
• 10 whole cloves
• 8 cups rendered duck fat
• Corn and Baby Butterbean Succotash, recipe follows
• Smoked Tomato Puree, recipe follows
• Roasted Garlic Puree, recipe follows
• Smoked Tomato Ketchup, recipe follows

Roasted Garlic Puree:

• 3 large garlic cloves
• 2 tablespoons olive oil

Corn and Baby Butterbean Succotash:

• 1 tablespoon rendered duck fat or peanut oil
• 1/2 cup Vidalia or other sweet onion, such as Walla Walla or Maui, finely diced
• 1/2 cup each celery, red bell pepper and green bell pepper, finely diced
• 1 1/2 tablespoons garlic, minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2 small bay leaf
• 1/2 tablespoons molasses
• 2 cups fresh or defrosted frozen baby lima beans
• 1 1/4 cups chicken stock
• Kernels cut from 3 ears Silver Queen or Summersweet white corn, or 3 cups defrosted frozen corn
• Salt and freshly ground pepper to taste
• 1/4 to 1/2 cup finely chopped, peeled, and seeded tomatoes or drained canned tomatoes
• 1 tablespoon fresh thyme leaves
• 1 tablespoon apple cider vinegar
• 1 tablespoon unsalted butter

Smoked Tomato Puree:

• 3/4 cup canned tomato puree
• 1 small can chopped chipotle peppers

Smoked Tomato Ketchup:

• 3/4 cup smoked tomato puree
• 2 tablespoons tomato ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon mustard seeds, lightly toasted and ground, or 1/2 tablespoon dry mustard
• 2 teaspoons tamarind concentrated dissolved in 1/4 cup warm water
• 1/2 tablespoon roasted garlic puree
• 1/2 tablespoon Asian garlic chili paste
• 1 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• Salt, to taste

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1. Prepare the confit: Trim excess skin and fat from duck pieces; cube and render slowly with 1 cup water over medium heat until clear fat remainsstrain and use. Rub duck with salt, pepper, thyme, rosemary, bay leaf, and quatre epices. Halve unpeeled garlic, stud with cloves, add to duck. Cover, weight down (try a bottle of Armagnac!), and refrigerate 1 day. Next day, melt 8 cups duck fat in a heavy casserole. Wipe duck, reserve garlic, add to warm fat starting with legs. Simmer low: add gizzards after 30 min, cook total 1 hr 15 min until fork-tender. Remove and set aside. Dive into this luxurious French classicyour kitchen will fill with irresistible aromas!
2. Roasted Garlic Puree: Thinly slice 3 garlic cloves, saut gently in 2 tbsp olive oil over low heat until caramelized, 4-5 min. Puree with oil for silky richness.
3. Corn and Baby Butterbean Succotash: Heat duck fat in skillet over medium. Saut diced onion, celery, red/green peppers 4 min until vibrant. Add garlic, coriander, red pepper, cumin, bay leaf; cook 1 min. Stir in molasses, lima beans, stock; simmer until beans tender-firm. Add corn 2 min; season. Cool over ice if ahead (up to 2 days). Reheat, stir in tomatoes, thyme, vinegar, butter. Bright, smoky-sweet side that elevates every bite!
4. Smoked Tomato Puree: Reduce canned tomato puree in skillet; add chipotle to taste for fiery depth.
5. Smoked Tomato Ketchup: Blend smoked puree, ketchup, vinegar, oil, ground mustard seeds, tamarind water, garlic puree, chili paste, hot sauce, Worcestershire. Season with salt. Chill until servingthis bold condiment ties it all together with tangy heat!