For the confit:
4 each Duck legs
4 T brown sugar
2 T Salt
1 T coriander
4 each bay leafs
1 T mustard seeds
½ bunch thyme
4 cups duck fat
2 cloves garlic

For the spring rolls:
4 T goat cheese  
2 T minced shallots
1 tsp thyme
Fresh ground black pepper
Duck confit from the 4 legs

For the sauce:
1 cup Strawberry (small dice)
1 cup Apricots (small Dice)
3 T honey
2 T red wine vinegar
1 shallot
2 each bay leaf
1 T chamomile tea
Fresh ground black pepper
4 each bay leafs
1 T mustard seeds
½ bunch thyme
4 cups duck fat
2 cloves garlic

For the spring rolls:
4 T goat cheese  
2 T minced shallots
1 tsp thyme
Fresh ground black pepper
Duck confit from the 4 legs

For the sauce:
1 cup Strawberry (small dice)
1 cup Apricots (small Dice)
3 T honey
2 T red wine vinegar
1 shallot
2 each bay leaf
1 T chamomile tea
Fresh ground black pepper

Method:
Combine the Sugar, salt, coriander, mustard seed. Sprinkle on flat surface plate or sheet pan.  Press the duck legs on the cure. Cure in the refrigerator over night. Rinse the cure off. Melt the duck fat in a heavy bottom skillet or sauce pan. Add the garlic, thyme. Add the duck legs to the warm duck fat. Place in the oven at 275 for 2.5 to 3 hours, (until the meat falls off the bone.) Pull the duck from the fat & let cool to room temperature. Pull the meat off the bones. Make sure there aren’t any tendons or bones.Place in a bowl and reserve.