1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
8 sprigs fresh thyme, stems removed, roughly chopped
4 small duck legs,  rinsed and patted dry
1/2 cup extra-virgin olive oil, or rendered duck fat
12 3-inch slider rolls, sliced lengthwise in half

Combine the salt, pepper, and thyme in a small bowl. Season the duck legs evenly and generously with mixture, and set them flesh side down into a large resealable plastic bag, over a plate or sheet pan large enough to hold them securely in one even layer. Make sure that bag is sealed and air tight. Refrigerate for 24 hours.Return to duck legs the next day, and preheat the oven to 300 degrees.  With a few paper towels, rub off seasoning from the legs, mostly removing the larger bits of thyme leaves. Heat half of the olive oil in a large oven-safe sautoir pan or skillet over medium to high heat and sear the duck legs, fat side down until golden brown, 4 to 5 minutes.  Add the remaining oil to the pan and flip duck legs so that they’re resting in the oil flesh side down in pan. Cover with foil and cook in the oven for two hours, until meat is extremely tender. Remove from the oven and allow to rest, uncovered, for 20 minutes.. Remove the duck legs from fat, may reserve fat for other uses. Pick the meat from the legs, keeping the skin intact. Discard the bones. Reserve duck confit in a bowl until ready to prepare sliders. Serve hot or warm.

Simple Citrus – Huckleberry Sauce // Makes 1 cup
1/4 cup maple syrup
2 tablespoons water, to loosen
1 pod star anise
2 tablespoons lemon juice, 1 teaspoon zest
3 tablespoons lime juice
3 tablespoons orange juice
1 cup huckleberries
pinch of kosher salt
1 teaspoon butter, optional

Juice a lemon, lime, and an orange, reserve juices and zest of lemon in a small bowl. Place the maple syrup, water, and star anise in a small saucepan over medium heat. Add the huckleberries, stirring constantly with a spoon until pieces are well coated, 3-4 minutes. Then promptly add the citrus juices and zest, continue to cook for about 10 minutes over medium to high heat until mixture has reduced slightly, and huckleberries have cooked down into a syrupy consistency. Sauce should be somewhat loose. Discard star anise pod, remove saucepan from heat, set aside. The sauce will thicken as it cools, may loosen with additional citrus juice or water. Keep warm or at room temperature to serve.

Fennel and Red Cabbage Slaw // Makes enough for 12 sliders, about 2-3 cups
1/3 head red cabbage, cored and very thinly sliced crosswise
1 large fennel bulb – halved lengthwise, cored and very thinly sliced crosswise, – reserve a small bunch of green fennel fronds
1 serrano chili pepper, thinly sliced, optional
1 tablespoon greek yogurt
2 tablespoons vegenaise, or mayonnaise
1-2 tablespoons lemon juice
fennel sprigs, roughly chopped or torn
salt and pepper to taste

In a small bowl, stir the yogurt, mayo, lemon juice, and fennel fronds together until combined. Season with salt and pepper, set aside. In a bowl, toss the fresh red cabbage and fennel slices. Add the dressing, and lightly toss to coat. Season with salt and pepper, and serve immediately onto duck confit  and huckleberry slider.

To Finish: You’ll need some slider buns! Dinner or egg rolls work great if you can’t find mini hamburger buns.  — I brushed mine with a light egg wash right before they went into the oven.

To Serve: Warm the buns in the oven. Slice and then place pieces of confit on the bottom bun, spoon over the huckleberry sauce, slaw, garnish with a few chili pieces, and cover with the top bun.