Duck Confit with Red Onion Jam on a Crouton

For the Confit:

4 duck legs and thighs
2 tablespoons kosher salt
1/4 teaspoon ground pepper
1 bay leaf – crushed
1 teaspoon fresh thyme leaves
4 juniper berries – crushed
1/2 teaspoon garlic – chopped
Rendered duck fat or canola oil as needed

Mix all seasoning and coat the duck pieces. Place in a container and cover with plastic wrap.  Refrigerate overnight. Brush off excess seasoning mixture and stew the duck pieces in duck fat or canola oil to cover until very tender.  This will take about 2 hours. Remove from the fat and allow to cool.  Remove the fat, pull the meat off of the bone and shred.  You can allow the duck to cool in the oil if you are not going to serve it right away.  It will keep for weeks along as it is completely covered.

Yield is about 3 cups – enough for about 48 croutons

For the Red Onion Jam:

2 medium red onions - peeled
1 tablespoon olive oil
1 pinch of salt
1/4 cup Cabernet Sauvignon (or any full-bodied red wine)
3 tablespoons balsamic vinegar

Slice the red onion very thin.  Heat the olive oil in a non-reactive saucepan and add the onion. Add the salt and cook over a low heat until the onions are very tender.  Add the wine and balsamic vinegar and allow to reduce until almost dry.  Cool to room temperature.

For the Croutons:

Thinly slice a baguette and brush with olive oil.  Place in a 350-degree oven until lightly browned.

To assemble:

Place about a tablespoon of the shredded duck on a crouton and top with a half-teaspoon of red onion jam

Sprinkle with fresh chopped parsley for color.