Fried Duck Confit with Eucalyptus Honey & Mustard Greens - Andrew Zimmern

Ingredients

• 2 to 3 cups coarse salt
• 2 to 3 tablespoons dried thyme
• 1 tablespoon whole cloves
• 1 tablespoon coriander seeds
• 1 bay leaf
• 8 duck legs
• 2 cups duck fat, melted
• 1/2 cup eucalyptus honey, or your favorite type
• 1/4 cup white wine vinegar
• 1 fresh serrano chile, seeded and sliced
• Small handful fresh mint leaves (optional)
• Small handful fresh cilantro leaves (optional)
• Red pepper flakes (optional)
• 2 cups buttermilk
• 1 1/2 cups all-purpose flour
• Vegetable oil, for frying
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 bunches mustard greens (about 3 pounds), stems trimmed
• Kosher salt and freshly ground black pepper