Duck Confit with White Beans - The Local Palate

Ingredients

• 1 cup salt
• Zest from 1 lemon
• 1 tablespoon chili flakes
• 10 bay leaves, crushed
• 2 tablespoons thyme, dried
• 2 tablespoons pepper
• 2 tablespoons garlic, minced
• 2 tablespoons sugar
• 6 duck legs
• 1½ quarts rendered duck fat
• Stewed white beans (recipe follows)
• Bourbon mustard (recipe follows)
• Sprouts for garnish, optional
• 1 pound dried white beans
• 1 ounce rendered duck or bacon fat
• 1 cup yellow onion, diced small
• ½ cup celery, diced small
• 4 garlic cloves, sliced
• ¼ teaspoon chili flakes
• 2 tablespoons Worcestershire sauce
• 2 quarts chicken stock
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 cup bourbon
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 cup dijon mustard