Cured Duck Salad

Ingredients

• 4 duck legs, hind quarters
• 1/2 cup kosher salt
• 6 juniper berries toasted and crushed
• 6 black peppercorns crushed
• 2 sprigs fresh thyme
• 2 cloves garlic crushed
• 2 cups duck fat
• 6 shallots, peeled cut in half lengthwise
• 2 tablespoons honey
• Water
• 1 tablespoon reserved duck fat
• 6 small white new potatoes cut into 1/2-inch cubes, blanched until tender (about 8 minutes),
• drained and patted dry
• 1/2 cup walnut halves, toasted
• 1 shallot, finely chopped
• 1 cup tender green beans cut into 2-inch lengths, blanched in salted water, shocked in ice water and patted dry
• 1/2 tablespoon Spanish sherry vinegar
• Salt and pepper
• 1 bunch watercress, washed and dried
• 1 tablespoon olive oil
• 4 small slices sourdough bread
• 1/2 cup farmer1s cheese or goat cheese
• 1 quart whole milk
• 1 cup buttermilk
• Salt and fresh white pepper
• Small amount grated lemon zest
• Snipped chives, chervil, parsley or whatever fresh herbs available