Chef Annes Cheaters Duck Confit & Bitter Greens

• 6 duck legs
• Kosher salt
• Extra virgin olive oil
• 6 onions, thinly sliced
• 1 bottle of dry white wine
• 1 thyme bundle, tied with butchers twine
• 8 bay leaves
• 1 bunch of dandelion greens, washed, dried, tough lower stems removed, and cut into 1-inch lengths
• Red wine vinegar

1. Season the duck legs generously with salt.
2. Coat a roasting pan lightly with olive oil and lay the duck legs skin side down in a single layer.
3. Put the pan on the stove and bring to medium heat.
4. Cook the legs until the fat slowly begins to melt.
5. This will take 20 to 30 minutes and you dont want to rush itthis part of the process is worth the effort!
6. When a decent amount of fat has been rendered, about 1/2 inch, raise the heat and brown the legs on both sides.
7. Once browned, remove them from the pan and reserve.
8. Yum!
9. Doesnt this smell good?
10. Preheat the oven to 400F.
11. Add the onions to the fat in the pan, season generously with salt, and stir to coat; cook over medium heat for 30 minutes, stirring occasionally.
12. Taste to make sure theyre well seasoned and add salt if needed.
13. Return the duck legs to the pan and snuggle them in with all the onions.
14. Add the wine, thyme bundle, and bay leaves and cover the pan with foil.
15. Put the pan in the oven and cook for about 1 1/2 hours, stirring every 30 minutes or so to be sure the onions arent burning.
16. When the duck is done it should be incredibly flavorful, tender, and almost falling off the bone.
17. In a large bowl, combine the greens with some red wine vinegar, a bit of salt, a nice drizzle of the warm duck fat from the pan, and some of the caramelized onions.
18. To serve, place a large mound of the dressed dandelion greens on a plate, lay a duck leg on the greens, and top with a few more onions.
19. Confit is a classic way of preserving food, most commonly used with duck.
20. Its when you cook something in its own fat and then store it in the fat.
21. Confit is SOOOOO good!
22. Its luscious and rustic; think of it as fancy comfort food.
23. To make traditional confit you cure the meat overnight with salt and shallots, cook it to render the fat, and then store it in its own fat.
24. To make my cheaters confit, you render the duck fat low and slowdont rush it!
25. You want to melt as much fat off of the duck legs as possible.
26. Then you caramelize lots of onions in the duck fat, toss in a bunch of white wine, thyme, and bay leaves, and braise the duck with the onions and the fat.
27. Its hugely flavorful and a lot faster than classic confit.
28. If you have any lovely duck fat left over, youil want to use it to make my killer crispy crunchy duck fat potatoes (page 219).

duck legs, kosher salt, extra virgin olive oil, onions, white wine, thyme, bay leaves, dandelion, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/chef-anne-s-cheater-s-duck-confit-bitter-greens-378183 (may not work)