Clay Pot Duck Legs

1. Salt the duck legs generously and let them dry brine for 2 hours. Rinse with water and pat dry with paper towels.
2. Soak the clay pot in cold water for 30 minutes. Let it air dry while you prepare the ingredients.
3. Soak the prunes in 2 dl (¾ cup) white wine.
4. Place the duck legs skin-side down in a cold dry pan. Slowly bring to temperature and sear on all sides until the skin is golden and crisp. Pour off some of the rendered duck fat into a bowl and set the duck legs aside.
5. In the same pan, sauté the mushrooms until soft and golden. Season with salt and black pepper. Add some reserved duck fat if needed.
6. Add half the chopped onion and cook until softened.
7. Stir in the soy sauce, balsamic vinegar, and the remaining 1 dl (⅓ cup) white wine. Let reduce until thickened.
8. Add the rosemary, stir, and set the pan aside.
9. Dry the inside of the clay pot if wet. Layer in the potatoes and basmati rice.
10. Sprinkle over the garlic, the remaining chopped onion, and sun-dried tomatoes.
11. Place the duck legs on top, skin side up. Add any resting juices from the duck.
12. Pour in the duck or chicken stock and spoon over the mushroom mixture.
13. Add the soaked prunes along with the wine they were soaking in. Sprinkle over the thyme and chopped sage.
14. Place the clay pot on a heat diffuser and put it in a cold oven. Set the oven to 175°C (350°F) and bake for 2 hours.
15. Serve hot with tomato confit on the side.

Tomato Confit

1. Place the cherry tomatoes, garlic cloves, black peppercorns, and rosemary in an oven-safe dish.
2. Pour in enough olive oil to completely submerge everything.
3. Bake in the oven at 175°C (350°F) for 1 ½ hours.
4. Let cool slightly before serving.