Note: From Andrea Tamburini of Tower Bar and the Terrace in the Sunset Tower Hotel. Start the confit the day before, or purchased duck confit can be used. For the Dijon crème fraîche, mix 4 tablespoons of crème fraîche with 2 tablespoons Dijon mustard; refrigerate until ready to use.
Duck leg confit
3 duck legs
1 1/2 teaspoons salt
2 1/2 to 3 cups duck fat
1. Salt the duck legs with about one-half teaspoon salt for each leg. Cover and refrigerate overnight.
2. Rinse the duck legs with cold water and pat them dry.
3. Heat the oven to 350 degrees. In a large ovenproof pot, bring to a simmer over medium heat enough duck fat to cover the legs. Once the fat has come to a simmer, place the legs in the pot. Cover and cook in the oven for about 2 hours.
4. Allow the duck legs to cool in the fat. Using tongs, remove the duck legs from the pan. Remove the skin and pull the meat from the legs.
Duck burgers and assembly
1 recipe duck leg confit
1 3/4 pounds ground (skinless) duck breast
2 teaspoons finely minced red onion
1 teaspoon chopped chives
1/4 teaspoon freshly ground white pepper