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Duck Confit with Spicy Pickled Raisins
Ingredients
- 8 skin-on, bone-in duck legs
- 4 garlic cloves, thinly sliced
- 1 teaspoon freshly ground black pepper, plus more freshly cracked
- 2 tablespoons plus 1 teaspoon kosher salt
- 9 sprigs thyme, divided
- 6 dried chiles de árbol, crushed, or 1 1/2 teaspoons crushed red pepper flakes, divided
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- 2 teaspoons brown mustard seeds
- 1 sprig rosemary
- 1 1/2 cups golden raisins
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