Brussels Sprouts & Mushrooms With Duck Confit

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2 duck leg quarters, confit, about 1 pound (see Note)

12 ounces Brussels sprouts

Kosher salt

8 ounces wild mushrooms, cleaned

1 tablespoon duck fat or olive oil or as needed

2 tablespoons minced shallots

1/2 teaspoon minced garlic

1 tablespoon unsalted butter or as needed

1 thyme sprig (optional)


1 tablespoon Marsala or brandy (optional)

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