Crispy Duck with Duck Dirty Rice and Peach Salad

Ingredients

• 1 (10-ounce) duck leg
• 2 cups (16 ounces) duck fat or canola oil
• 2 garlic cloves , peeled
• 1 sprig thyme
• 2 black peppercorns
• 2 ounces chicken gizzards (substitute additional chicken livers if needed)
• 2 ounces chicken livers
• 1 1/2 teaspoons Creole seasoning , divided, plus more as needed
• 1/4 teaspoon kosher salt , plus more as needed
• 3 teaspoons canola oil , divided
• 2/3 cup jasmine rice
• 2 tablespoons finely chopped chopped celery
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped green bell pepper
• 1 scallion , sliced
• 4 (8-ounce) duck breasts , or 2 (16-ounce) duck breasts
• 1/4 teaspoon ground black pepper
• 2 tablespoons plus 1 teaspoon butter
• 2 thyme sprigs
• 1 tablespoon Steen’s cane vinegar
• 1 teaspoon brown sugar
• 1/4 teaspoon fresh lemon juice
• 1/4 teaspoon minced garlic
• 1 tablespoon olive oil
• 1 peach , pitted and thinly sliced
• 2 cups (2 ounces) spring salad mix or arugula

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