Crispy Duck Leg Confit with Goat Cheese and Celery Root Purée - The Local Palate

Ingredients

• ½ cup sugar
• ½ cup kosher salt
• 4 juniper berries
• 1 bay leaf, shredded
• 4 duck legs
• 2 quarts duck fat
• ⅓ cup canola oil
• 1 bunch golden beets,roasted and quartered*
• 1 dozen chestnuts, roasted and chopped**
• ½ bunch mustard greens, chopped in chiffonade
• ½ pound of lacinato kale, chopped in chiffonade
• 1 head frisée
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon juice
• Salt and pepper
• 1 celery root, peeled and chopped to medium dice
• 1 tablespoon unsalted butter
• ⅓ cup heavy cream
• ⅓ cup goat cheese, Salt