Duck Confit with Summer Succotash

FOR THE CONFIT

• 4 whole Moulard duck legs
• 2 tablespoon coarse salt
• 2 tablespoons fresh thyme leaves, plus 4 small thyme sprigs, to garnish
• 2 tablespoons coarsely chopped garlic
• 2 tablespoons coarsely chopped shallots
• 1 tablespoon cracked black pepper
• 1 tablespoon sweet paprika
• 1 teaspoon mustard seeds, crushed
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 4 cups duck fat

FOR THE SUCCOTASH

• 1 tablespoon duck fat or peanut oil
• ½ cup finely diced Vidalia or other sweet onion
• ½ cup each finely diced celery, red bell pepper, and green bell pepper
• 1 ½ tablespoons minced garlic
• Salt and freshly ground black pepper to taste
• ½ teaspoon ground coriander
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon ground cumin
• ½ small bay leaf
• ½ tablespoon molasses
• 2 cups fresh or defrosted frozen baby lima beans
• 1 ¼ cups chicken stock
• Kernels cut from 3 ears fresh corn, or 3 cups defrosted frozen corn
• 1 tablespoon fresh thyme leaves
• ¼ to ½ cup finely chopped, peeled and seeded tomatoes or drained canned tomatoes
• 1 tablespoon unsalted butter
• 1 tablespoon apple cider vinegar

FOR THE SMOKED TOMATO KETCHUP

• ¾ cup smoked tomato puree
• 2 tablespoons tomato ketchup
• 2 tablespoon apple cider vinegar
• 3 tablespoons olive oil
• 1 tablespoon mustard seeds, lightly toasted and ground or ½ tablespoon dry mustard
• 2/3 tablespoon roasted garlic puree
• ½ tablespoon Asian garlic chili paste
• 1 teaspoon Worcestershire sauce
• Salt to taste