Roasted Garlic Dressing

Mixed Greens with Duck Confit 

And Roasted Garlic Dressing.

Roasted Garlic Dressing

Ingredients:
Preheat the oven to 400°F.
Place on a doubled piece of foil:
1 head garlic, top third cut off and loose skin 
   removed.
2 shallots, loose skin removed
Drizzle with:
2 tablespoons olive oil

Wrap and seal tightly. Place on a baking sheet and roast for 1 hour. Remove the package from the oven, carefully open, and let cool. When cool enough to handle, squeeze the garlic and shallots from their skins into a small food processor or a blender.

Add and process to a puree:
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves
1 teaspoon minced rosemary
Salt and black pepper to taste
With the machine running, add in a slow, steady stream, processing until smooth: 
6 tablespoons olive oil  

Taste and adjust the seasonings.
Use immediately, or cover and refrigerate for up to 5 days.


Duck Confit, 
have ready:2 1⁄2 to 3 pounds skin-on duck legs
Combine in a small bowl:
1 1⁄2 tablespoons table salt
or 3 tablespoons Diamond kosher salt 
1 tablespoon black pepper
Rub the mixture evenly over the duck legs. Place them in a bowl or container, cover tightly, and refrigerate for 1 to 2 days.
Preheat the oven to 250°F.
Combine in a Dutch oven:
4 cups duck fat, lard, olive oil,
or a combination (about 11⁄2 pounds)
2 shallots, sliced
6 garlic cloves, peeled
5 sprigs fresh thyme
2 strips lemon or orange zest, removed with 
   a vegetable peeler
2 whole cloves
1 bay leaf
Stir over low heat until the fat melts. Remove from the heat. Slip the duck legs into the fat. They should be completely submerged. If they are not, add more fat. 

Cover the pot and transfer to the oven. Cook until the meat is very tender, to the point of falling off the bone when prodded with a fork, 2 to 3 hours.

If not using right away, transfer the duck legs
to a storage container, then strain the fat over them, making sure they are covered. 

Let cool to room temperature, then refrigerate for up to a month.

Use immediately, or cover and refrigerate for up to 5 days.