Name: Duck Two Ways with Clementine-Fig Relish
Yield: 8 Servings
Ingredients: 1 tablespoon black peppercorns, lightly crushed; 1 tablespoon coriander seeds, lightly crushed; 1 tablespoon fennel seeds, lightly crushed; 8 duck legs (about 8½ pounds), excess fat trimmed, frenched; Kosher salt; 4 duck breasts (about 3½ pounds), fat trimmed; 2 tablespoons vegetable oil; 2 medium leeks, white and pale-green parts only, chopped; 12 sprigs thyme; 4 garlic cloves, crushed; 2 bay leaves; 2 cups dry white wine; 2 clementines, very thinly sliced crosswise (with peel), seeds removed; 1 cup dried black Mission figs, halved; 1½ cups cognac or brandy; 1 cup sugar; 2 tablespoons whole grain mustard; ½ teaspoon crushed red pepper flakes; 2 bay leaves; 2 tablespoons sherry vinegar or red wine vinegar

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Marcus Nilsson

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

Recipe notes