Hudson Valley Foie Gras | Foie Gras and Sweet Onion Bread Pudding with Pecan-Crusted Duck Leg Confit

Ingredients

• 10 duck legs
• 1 and 1/2 cups coarse salt
• 1 teaspoon black peppercorns
• 1bunch fresh thyme
• 8 juniper berries
• 2 to 3 quarts rendered duck fat
• 3 tablespoons unsalted butter
• 1 pound foie gras, cut into 1/2-inch cubes
• 3 cups sliced onions
• 2 teaspoons coarse salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon garlic, chopped
• 7 large eggs
• 3 cups heavy cream
• 1/2 teaspoon Tabasco sauce
• 1 and 1/2 teaspoons Worcestershire sauce
• 8 cups cubed white bread, without crusts
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 2 and 1/2 cups pecans, lightly toasted (see Chef Notes)