Glazed Duck Confit with Black Rice, Mizuna, and Cherries

• 6 large duck legs, tip of the leg bone trimmed
• 1 tablespoon thyme leaves
• 1 cup sliced red onion
• 1 orange, sliced
• 3 bay leaves
• 2 chiles de arbol, crumbled
• 3 star anise
• 2 teaspoons freshly cracked black pepper
• 4 to 5 cups duck fat
• Black rice (recipe follows)
• Savory cherry compote (recipe follows)
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 2 teaspoons thyme leaves
• 1 bay leaf
• 1 chile de arbol
• 2 cups black rice
• 1/2 cup white wine
• 2 tablespoons unsalted butter
• 6 ounces mizuna or baby spinach
• Kosher salt and freshly ground black pepper
• 1/2 bunch thyme
• 2 bay leaves
• 2 chiles de arbol
• 3 star anise
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 1/4 cup granulated sugar
• 1/2 cup port
• Juice of 2 oranges
• 1 1/2 cups pitted cherries (about 1/3 pound)
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

1. Trim the excess fat from the duck legs.
2. Season them with the thyme, onion, orange, bay leaves, crumbled chiles, star anise, and cracked black pepper.
3. Cover, and refrigerate overnight.
4. Preheat the oven to 325F.
5. Take the duck out of the refrigerator 45 minutes before cooking to let it come to room temperature.
6. After 15 minutes, scrape off the onion and spices into a 12-by-9-inch (or equivalent) baking dish.
7. Season the duck legs on all sides with 1 tablespoon plus 1 teaspoon salt, let sit 30 minutes, and then place them in the baking dish, skin side up.
8. Heat the duck fat in a medium saucepan over low heat until it is just warm and has completely melted.
9. Pour the melted duck fat over the legs, just covering them.
10. Carefully transfer the baking dish to the oven, and cook about 2 1/2 hours, until tender.
11. To check for doneness, insert a paring knife into the meat.
12. When the duck is ready, it will be tender and fall right off the knife.
13. Remove the duck legs from the fat, and place them on a baking sheet.
14. Turn the oven up to 400F and return the legs to the oven for 10 to 15 minutes to crisp the skin.
15. Place the hot rice on a large warm platter.
16. Arrange the duck legs on the rice, and spoon the warm cherry compote over the top.
17. Heat a large saucepan over medium heat for 1 minute.
18. Swirl in the olive oil and add the onion, thyme, bay leaf, chile, and 1/2 teaspoon salt.
19. Cook, stirring often, 3 to 4 minutes, until the onion is translucent.
20. Add the rice, stirring to coat it in the oil and toast it slightly.
21. Add the white wine, and reduce by half.
22. Add 10 cups water and 2 teaspoons salt and bring to a boil.
23. Turn the heat down to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly al dente.
24. When the rice is almost done, stir continuously until all the liquid has evaporated.
25. Discard the chile and bay leaf.
26. Season with a few grindings of black pepper.
27. Stir in the butter and taste for seasoning.
28. Quickly stir in the mizuna, until just wilted.
29. Make a sachet of cheesecloth and put in it the thyme, bay leaves, chiles, star anise, cinnamon stick, and peppercorns.
30. Place the sugar and 1 cup water in a medium saucepan.
31. Bring to a boil over medium-high heat, and then add the port, the orange juice, and the sachet.
32. Turn down to a simmer, and add the cherries.
33. Poach the cherries 8 to 10 minutes, until just tender.
34. (The cherries should retain their shape; if theyve begun to look squashed, youve overcooked them.)
35. Strain the cherries over a bowl, and return the liquid to the saucepan.
36. Cook the liquid over high heat about 5 minutes, until it has reduced by two-thirds.
37. It should be slightly thickened and have a glossy sheen.
38. Strain the liquid, and cool.
39. Stir in the cherries, and season to taste with salt and a pinch of pepper.
40. When you are ready to serve the cherry compote, heat it in a saucepan and swirl in the butter.
41. Like so many slow-cooked dishes, duck confit tastes better the next day.
42. The savory cherry compote can also be made ahead and rewarmed before serving.
43. Forty-five minutes before you want to put dinner on the table, start the rice.
44. After 30 minutes, put the duck in the oven to crisp.

duck legs, thyme, red onion, orange, bay leaves, arbol, anise, freshly cracked black pepper, duck fat, black rice, cherry compote, kosher salt, extravirgin olive oil, onion, thyme, bay leaf, arbol, black rice, white wine, unsalted butter, mizuna, kosher salt, thyme, bay leaves, arbol, anise, cinnamon, black peppercorns, granulated sugar, port, oranges, cherries, unsalted butter, kosher salt

Taken from www.epicurious.com/recipes/food/views/glazed-duck-confit-with-black-rice-mizuna-and-cherries-390887 (may not work)