Why You Should Make the Spicy Pickled Raisins from Our Duck Confit Recipe (Even If You're Not Making Duck Confit)

In a meeting one Monday morning, Bon Appétit deputy editor Scott DeSimon informed us that he'd made our epic do-ahead Duck Confit recipe over the weekend. Did he make the spicy pickled raisins that go with it, we wondered? "Nah," he replied.

His mistake.

Those pickled raisins that are piled on top of the crispy legs are a super-easy way to add a hit of spice, sweetness, and tang to the rich dish. And even if you're never going to make the whole duck confit recipe, you have to make these raisins. Seriously: They are ridiculously delicious. Think of them as salad flair—a low-key way to liven up an otherwise simple dish. We asked senior food editor Dawn Perry what else we could sprinkle these fiery gems on top of, and she had a couple surprising ideas. Check them out, above.