Name: Duck Confit With Spicy Pickled Raisins
Yield: 8 Servings
Ingredients: 8 skin-on, bone-in duck legs; 4 garlic cloves, thinly sliced; 1 teaspoon freshly ground black pepper plus more freshly cracked; 2 tablespoons plus 1 teaspoon kosher salt; 9 sprigs thyme, divided; 6 dried chiles de árbol, crushed, or 1 ½ tsp. crushed red pepper flakes, divided; ½ cup white wine vinegar; ¼ cup sugar; 2 teaspoons brown mustard seeds; 1 sprig rosemary; 1½ cups golden raisins

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Marcus Nilsson

The best part of making this duck confit recipe? All the rich fat you’re left with. Use it to roast potatoes—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).

Recipe notes