Duck Confit with Braised Cabbage

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What’s Cooking? Paul Robins hits the stovetop with David Laroche from Hock Farm Craft & Provisions.

Duck Confit
8 legs
6 Tbsp. Salt
6 Bay leaves
4 juniper berries, crushed
1 Tbsp. Dried thyme
1 tsp. Cracked pepper
Season evenly and let cure overnight. The next day, brush some of the seasoning off the legs, place in a roasting pan, cover with heated duck fat and cook in a slow oven for 5 hours, being careful to keep the fat from getting too hot thus frying the duck.

Braised Savoy cabbage redux
2 onions, sliced
1/2C evoo
4oz. house pancetta
3 heads Savoy cabbage, cores and large ribs removed, sliced thin (1/2″)
1.5 C carrot 1/2′ dice
1Tb salt
6 juniper berries
1tsp sugar
1.5C white wine
1/2 bunch thyme, tied
4Tb white wine vinegar
Cook onions with oil and belly until completely soft but without any color. Add cabbage, salt and juniper and cook until cabbage begins to wilt. Add sugar, wine and thyme and continue to cook until cabbage is soft. Try to do this quickly, but without scorching so as to keep colors and flavors bright. Finish by adding vinegar and then raising heat to cook down any remaining liquid, thus consolidating flavor. Adjust as necessary.

Roasted Fingerling potatoes
7 pounds halved Fingerling potatoes
½ bunch thyme
½ cup Evoo
2 tablespoons salt
2 teaspoons pepper
Roast on unlined sheet tray at 400 with fan on. Stir every 15 minutes. Cook for about 30 minutes.

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