Name: Glazed Duck Confit with Olive Relish and Sauce Verte
Yield: 8 Servings
Ingredients: ½ cup pitted prunes; 2 wide strips lemon zest; ½ cup Armagnac; ½ cup sugar; Kosher salt; 6 tablespoons olive oil, divided; 1 small shallot, finely chopped; 2 garlic cloves, finely chopped; ¼ teaspoon crushed red pepper flakes; 1 cup pitted green olives (such as Castelvetrano), coarsely chopped; 1 tablespoon Sherry vinegar; Freshly ground black pepper; 5 juniper berries; 1 teaspoon coriander seeds; 1 bay leaf, crumbled; ¾ teaspoon black peppercorns; ¾ teaspoon ground allspice; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cloves; 3 tablespoons kosher salt; 8 duck legs (thigh and drumstick); 1 bunch thyme; 1 head garlic, quartered; ½ cup (packed) dark brown sugar; ½ cup Sherry vinegar; Kosher salt; 1 small shallot, finely chopped; 3 tablespoons white wine vinegar; ½ cup olive oil; 3 tablespoons finely chopped fresh flat-leaf parsley

Glazed Duck Confit with Olive Relish and Sauce VerteChristopher Testani

Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.

Recipe notes