Duck

Ingredients

• 3 tablespoons coarse sea salt, plus extra for chard
• 1 small onion, roughly chopped
• 2 celery stalks, roughly chopped
• 3 garlic cloves, smashed
• 2 bay leaves, torn
• 1 teaspoon whole black peppercorns
• 4 duck legs with thigh, skin-on
• 2 tablespoons sunflower oil
• 3 tablespoons extra-virgin olive oil
• 12 medium cipollini onions, peeled and quartered
• ¼ cup vegetable broth
• ⅓ cup wildflower or other mild honey
• ¼ teaspoon saffron powder
• ¼ teaspoon cinnamon
• Freshly ground black pepper
• 1 (1-pound) bunch Swiss chard, center ribs discarded, leaves coarsely chopped

preparation

1. Sprinkle 1½ tablespoons coarse salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the chopped onion, celery, garlic, bay leaves and peppercorns in the container. Arrange duck over mixture, then sprinkle with remaining 1½ tablespoons coarse salt, chopped onion, celery, garlic, bay leaves and peppercorns. Cover and refrigerate for 1 to 2 days.
2. Heat oven to 275º. Brush salt and seasonings off duck. Arrange duck skin-side up in a single snug layer in a high-sided baking dish or ovenproof saucepan. Drizzle with sunflower oil and place in oven. Cook until duck is tender and can be easily pulled from the bone, about 3 hours. Remove duck from oven; increase heat to 400º. Drain duck from fat and transfer, skin-side up, to a roasting pan; set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cipollini onions and cook, stirring occasionally, until lightly browned, about 3 minutes. Add broth and cook, stirring occasionally, until onions are tender and broth has evaporated, about 8 minutes more. Remove from heat and set aside.
4. In a medium saucepan, combine honey, saffron, cinnamon and pinch pepper; heat over medium heat until glaze is warm to the touch; reduce heat to low. Brush duck with glaze, place in oven and roast, brushing with glaze every 5 minutes, for 15 minutes.
6. Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add chard and pinch salt; cook, stirring, until chard is cooked through and wilted, about 3 minutes. Serve duck with onions and chard.