For the Duck Confit

1. Season the duck legs with salt and black pepper and leave them uncovered in the fridge overnight.

2. The next day, brush off the excess seasoning and pat the duck legs dry with a paper towel.

3. Heat the duck fat in a pot to 95°C (203°F). Ensure there is enough fat to fully submerge the legs.

4. Place the duck legs in the pot, submerging them in the duck fat. Insert a cooking thermometer into the fat and cover the pot with a lid. Cook in the oven at 150°C (300°F) for 2 hours, ensuring the fat stays around 95°C (203°F).

5. Once done, remove the duck legs. If serving them another day, store them in an airtight container, covered with duck fat, in the fridge.

6. Before serving, place the duck legs on a rack over a roasting tray and broil in the oven at 200°C (400°F) for 15–20 minutes, until golden.

For the Caramelized Apples

1. Melt the sugar in a frying pan. Once melted, stir in the butter.

2. Add the cloves and cinnamon stick, followed by the cherry juice or wine. Stir well.
3. Add the apple wedges and pour in the clementine or orange juice. Stir to coat the apples evenly in the caramel.
4. Simmer until the caramel thickens and the apples soften. Baste the apples with the caramel while cooking for even caramelization.

5. Season the apples with black pepper and serve alongside the duck legs. Enjoy!