Lavender-Cured Duck Confit | CUESA

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Lavender-Cured Duck Confit


Reylon Agustin, Madera

This recipe featuring Allstar Organics and Tory Farms was demonstrated for CUESA’s Market to Table program on January 20, 2018.

Makes 8 tartines


Duck Confit
4 large whole duck legs, skin on
1½ cups kosher salt
4 tablespoons Allstar Organics Lavender Salt
¾ cup sugar
10 sprigs fresh thyme
1 tablespoons black peppercorns
4 cups duck fat, rendered (or substitute good quality lard)

Roasted Beets
4 medium beets, stems removed, cleaned
1 tablespoon olive oil
4 sprigs thyme
2 cloves garlic, peeled
Salt and freshly ground black pepper

Grapefruit Gel
300 grams Tory Farms Oro Blanco grapefruit juice
100 grams water
100 grams sugar
10 grams agar
Salt to taste

1 loaf Acme walnut levain bread
Extra virgin olive oil
½ cup Brooks and Daughters Boxers Mix (or a mix of sprouted seeds and grains)
5 Tory Farms Oro Blanco grapefruit
6 mint sprigs, torn
1 Easter Egg radish
1 bunch baby cress


To make the confit:
Place kosher salt, lavender salt, and sugar in a mixing bowl and mix well. One by one, coat each duck leg very well with the salt and sugar mix. Place into a shallow container in which all of the legs can be laid flat, and sprinkle with the thyme and peppercorns. Cover with plastic wrap or a lid and refrigerate for a minimum of 16 hours.

The following day, preheat oven to 300°F. Remove the duck legs and brush off all salt, sugar, and herbs and pat dry with a paper towel. Place in a heavy bottom, deep baking dish. Pour melted duck fat (or melted lard) over the legs, making sure the legs are completely submerged. Cover with aluminum foil and cook for 3 hours. To test for doneness, the leg joint should be very loose. Remove the cooked legs from the fat and place on a cooling rack over a sheet pan to allow all excess fat to drain off naturally.

In a hot frying pan, place the duck legs, skin side down, and add a little cooking oil or duck fat to crisp the skin. Remove from the pan, pull all meat and skin from the bones, and cut into bite size chunks.

To roast the beets:
Preheat oven to 285°F. Toss the beets, olive oil, thyme, garlic, salt, and pepper in a bowl. Transfer to a sheet pan and cover with foil. Roast for 90 minutes, or until the beets are fork-tender.

To make the gel:
Place all ingredients except salt in a stainless steel pot. Bring to a boil over medium-high heat and boil for 1 minute, stirring constantly. Pour through a fine mesh strainer into a metal pan (like a loaf pan) to cool in the refrigerator. Once cooled, transfer to a blender and blend until smooth. Season with salt to taste and pour through a fine mesh strainer again, into a bowl.

To finish:
Cut the bread into 8 thick slices. Toast in a sauté pan with olive oil over medium-high heat until lightly browned. Remove and set aside. Peel the roasted beets and mash with a fork, adding a bit of olive oil and seasoning to taste with salt and pepper. Add the boxers mix to the smashed beets, incorporating well. Cut the grapefruits into suprèmes. Slice the radish very thinly on a mandolin.

To assemble:
Divide the smashed beets between the 8 toasts. Top each toast with duck confit pieces, grapefruit, mint leaves, radish slices, dot with grapefruit gel and finish with cress.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »