Check after 15 minutes. … About Us; Shipping and Local Pickup; Why go … Perfect! But I have a work-around that takes just a little more than two hours, and is nearly as good. Thanks for waiting. I can’t say enough how easy and delicious this was to make. Prior to cooking, rub the duck or goose legs liberally with the salt cure. Save the accumulated fat for cooking vegetables, other meats or for keeping your skin shiny. I would highly recommend. 5 Slowly heat the duck in the oven: Put the casserole in the oven and heat it to 300°F (150°C); if you have a digital oven, you could even go down to 285°F (140°C). You want to cook the duck as gently as possible. My family was very happy, gobbled it up, and complained just that the duck was way too small ;-).I saved the fat for the next time. I made this recipe exactly as described and the results were like a Five-Star restaurant meal. Very good and easy recipe …duck was delicious , meat still moist , just a bit salty , I need to add less salt in future. Amazing! Dissolved the salt and sugar at medium heat add the remaining ingredients and bring the water to a simmering stage. Duck confit with Brussels sprouts from The Paupered Chef, Duck confit poached in olive oil from Michael Ruhlman. It might not be a question of how many legs you are using but how much the legs weigh (2 large legs could be the same as 4 smaller ones). I followed it exactly as stated. Uncovering it will allow the exposed skin to dry out a bit before you increase the heat in a later step to brown the skin. Meal was truly tasty and presentation … Impressive! Prep time: 15 minutes plus curing time. Easy to make and yummy. Thank you! Skin was free of all fat, amazingly crispy and crackling. I served with duck fat potatoes & french beans sautéed in duck fat & garlic. Looks like you don’t, Venus. Step 2. I use a similar method for chicken thighs, though I cover the casserole with aluminum foil when I am in the cooking stage, then I remove it and turn the heat up slightly to attain the crispy skin. Hi, do you put a lid on the casserole during baking of the duck? Goose legs work fine, but they are hard to find not already attached to a goose; you can buy duck legs separate from the duck. 3 sprigs fresh thyme. Your comment may need to be approved before it will appear on the site. I’ve always been fascinated with confit, ever since learning about it from one of the best teachers – Damien Pignolet. 7 Let cool and strain the fat: Remove from the oven and let cool for 10-15 minutes before eating. And it’s easy – I mean super easy. So glad to hear you liked this and will make it again. How long? Thank you! Duck confit, named for the French word for “preserved,” is a specialty of Gascony, a region in southwestern France where duck cooked in its own fat is … Sprinkled the pieces after curing with a spice mix, put some whole allspice and couple of bay leafs on the bottom of the pan under the meat. Good luck! Please try again later. Was thinking of buying a disposable aluminum foil baking pan, but am also wondering if that is too lightweight? Have these ingredients delivered or schedule pickup SAME DAY! First time commenting? To my taste, duck trumps turkey any time, and confit duck kills it. Thank you! Map updates are paused. It’s worth spending time on the skin pricking, that’s really key to the skin crisping perfectly. Finish in oven for a further 2-3 minutes to heat through. The much-loved Australian cook Julie Goodwin shares her wonderful recipe for Confit duck legs with orange sauce. Hello! Print Recipe. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. This recipe is amazing! So far I have only made this for 2, but now I plan to make it for 6 people. Name. Nice to have instructions that explain the logic of their purpose. Sorry, our subscription service is unavailable. Skillet Chicken Thighs with Potatoes, Carrots, and Greens, Read more about our affiliate linking policy. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. Fabulous and easy! Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. Set the Anova Sous Vide Precision Cooker to 170°F (76°C). Delicious and perfect results! Confit duck legs with orange sauce recipe. You may have to have your butcher order them. Filter and search through restaurants with gift card offerings. This Sous Vide Duck Leg Confit is no exception. You can use either a store-bought product or coarse salt with some added seasoning. Once the meat is tender and moist, it is then covered in the … Duck Breast Fillet $24.00. Step 1. Add to cart. His latest cookbook is Buck, Buck, Moose, a guide to working with venison. So outrageously good! Will definitely make it again, thank you! These basic elements and quality produce are transformed by our Executive Chef Michael Watson who has created a … Ingredients for 2. Simple, yet very impressive. $10.48. Confit de canard from Café du Marché, in Paris Duck confit (French: confit de canard [kɔ̃.fi d (ə) ka.naʁ]) is a French dish made with the whole duck. Record how much you used and that way you have a baseline to make future tweaks. What to do with your lovely duck legs? If you would like a volume measurement it’s hard to do that, because we’re not sure what kind of salt you are using. I mean seriously, the salty greasy skin was amazing with the perfectly cooked meat. Preheat oven to 180C. Confit of Organic Duck. Cover and refrigerate for 24 hours. 2 bay leaves. To make 6 legs, I’d say to be sure they are not overlapping–so use multiple dishes, if you need to, or see if you have an ovenproof skillet that’ll work. Store in the cool room to cool down the mix completely (is very important that the brine is completely … Best Duck Confit in Bethesda, Montgomery County: Find 5,737 Tripadvisor traveller reviews of THE BEST Duck Confit and search by price, location, and more. Executive Head Chef at Chewton Glen, Luke Matthews' recipe for the perfect Duck Confit. In culinary terms, to confit means to salt cure the meat to draw out moisture, before cooking it in its own fat. Duck Leg Confit. I like the fact that this recipe didn’t call for the usually huge amount of duck fat needed to submerge the legs completely. Confit duck is a marvellous make-ahead dish. I haven’t made these yet but I have some duck leg on the way so I am recipe-hunting. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. See how to cook sous vide. Do your best to avoid piercing the meat itself by pricking the skin at an angle over the drumstick and the center of the thigh. Confit duck Maryland with lentils, mash, vegetables & cherry glaze $15 or $22 with two legs (see pic) Schnitzel, mash, veg and gravy $16 Pork and Fennel sausages, mash, veg and gravy $12 I had bought a whole duck and had rendered some of the extra fat, so I just threw it in to help get it started. With this confit process, the chicken meat becomes succulent and full of flavor, much like duck confit. Add confit chicken to pan skin-side down and cook for 5 minutes, or until skin is crisp and golden. You can just gnaw on the legs and let the luscious fat dribble down your chin, or pick off the skin and eat it—it is hard to re-crisp it later—and then strip the meat from the bones and use it in a salad, with beans or rice, or in with pasta. Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine. A quick and easy method for making duck confit (2 hours versus 2 days). You are doing this to give the fat that lies under the skin a place to seep out. 2 whole duck legs. It is a time consuming and messy process, I won’t … He hunts, fishes, forages and cooks near Sacramento, CA. https://www.seriouseats.com/recipes/2017/12/sous-vide-duck-confit-recipe.html I used Chinese roasted duck and it was even easier. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of being an Australian family owned business. Please welcome guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook as he shares his method for making a quick and easy duck confit. How small? Even different brands of kosher salt weight don’t have the same grams/tablespoon weight. 4 Put the duck legs in a small casserole, skin side up. Confit Duck Maryland, Purple Carrot Puree, Broccolini and Orange Glaze . Ingredients. I’ve never made duck before so I wasn’t sure how to cook it. The second time, I added two cloves of garlic, with skin on, to flavor the duck fat, which I use to saute vegetables. Will definitely make again! Against that, I … Would you advise against this at all? Read more about our affiliate linking policy. Get yourself duck legs. Specialty grocers may have them fresh or frozen. Directions. Cooking time: 2 1/2 hours. Let them rest at room temperature for at least 20 minutes and up to an hour. After 90 minutes, check the duck: It should be partly submerged in melted fat and the skin should be getting crispy. My control was seasoned with salt, pepper, garlic, and thyme; vacuum-bagged; and placed directly into a water bath to cook for the set time. When I made traditional duck confit, my ratio is 40 grams salt : 5 pounds duck legs. Turned out great. I think when I’ve made real duck confit (the “hard” traditional kind, not this easy kind) I put the lid on–but I was using more duck legs, and way more fat. Add to cart. Infused with the flavor of the duck fat, you might … I followed the method, deviated in some details.I had a whole duck, cut it in pieces, and cooked all of them. Did you know you can save this recipe and order the ingredients for. Sous Vide Chicken Confit Serves: 2 Active Time: 15 minutes Total Time: 8.25 hours Temp: 165°F (74°C) Finishing step: For crispy skin, pan sear in olive oil over medium-high heat. Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. Real confit takes more than a day to make. Was wondering how much salt recommended for 4 duck legs? Zoom in to see updated info. Best Duck Confit in Montgomery County, Maryland: Find 1,241 Tripadvisor traveller reviews of THE BEST Duck Confit and search by price, location, and more. Rub the duck with the thyme, salt, and peppercorns. All photos and content are copyright protected. If you want to use it within a week of making, reduce the salt by one third. You’re looking for a light golden brown. He taught us, decades ago, how to make confit rabbit. Place a little olive oil in a large frying pan and cook bacon for 1-2 minutes, then add kipflers and sauté until golden brown. This recipe was so easy and the results were delicious! Quick Links. confit duck maryland 36 10 steamed edamame beans (v) 10 chicken kaarage japanese mayo 16 dressed rocket rocket & pear salad blue cheese i walnut i vinaigrette (v) (full rack) 16 black angus meat balls( 4) bbq pineapple glaze -18 salt & pepper calamari dressed rocket i lime & garlic aioli 22 sauteed garlic prawns (5) parsley i chilli i evoo i sourdough 22 crispy skin pork belly … It can be used in recipes in the same manner as duck confit—stirred into stews like cassoulet, blended into rillettes to spoon over bread, or seared to crisp the skin and served as a main course like we’ve done here. The title éléments is derived from the natural elements of fire, water and soil, components that resonate with the Hunter Valley region and are reflected in the entire restaurant experience. I strain the fat through cheesecloth, but you really only need to do this if you are saving the fat for several weeks or months; strained, it will keep for 6 months tightly covered in the fridge. You will want at least one per person, but two per person is better. This is VERY salty! Do not preheat the oven. Organic Chicken Maryland $9.45. Duck Whole Peking Ainsbury Breed $39.80. We found great results, but some are outside Bethesda. 1 tablespoon kosher salt. The duck was moist and the skin was crisp and golden.Thank you for making this dish so easy.. “Liked the Atmosphere in This Little Cafe”, “Somewhere between Belgian, French and...”, “Great ambiance, great service, great food”, “Incredible service, even under the pall...”, Hotels with Complimentary Breakfast in Bethesda, Hotels near Lockhouse 6 - C&O Canal Trust, Indian Restaurants for Families in Bethesda, Restaurants for Special Occasions in Bethesda, Restaurants with Outdoor Seating in Bethesda, Restaurants near Residence Inn by Marriott Bethesda Downtown, Restaurants near Hilton Garden Inn Washington DC / Bethesda, Restaurants near Bethesda Marriott Suites, Restaurants near The Bethesdan Hotel, Tapestry Collection by Hilton, Restaurants near American Inn of Bethesda, Restaurants near Cabin John Regional Park. You want it just big enough to hold the legs. Sign up for our newsletter. Fresh Organic Turkey Maryland $23.90. Every duck has a different level of fat, so I can’t tell you exactly. 3 Salt the duck legs and let rest at room temp: Salt your duck legs well, more than you think you ought to, actually. https://www.epicurious.com/recipes/food/views/duck-confit-102313 Hope this won’t be the last time you make duck, Audra! How to make duck confit sous vide. 1/2 cup duck fat. I broiled the legs for a couple of minutes at the end & they were delish! Why eat them. This is the version of our website addressed to speakers of English in the United States. Hope that helps! Place the water in a plastic container and add the rest of the cold water. Confit of Organic Duck $12.00. ~Elise. https://www.gourmettraveller.com.au/.../crisp-duck-confit-8327 If you don’t do this, it will be far more difficult to get crispy skin. Related Products . Thank you. I would salt like usual instead of oversalt the legs…. Thank you for this and thanks to my niece for pointing it out to me! This is the way I will always cook duck legs now. I can only say to eyeball it, and to try to use less than you used last time. To test it, I ran five samples, all cooked at 155°F for 36 hours. Shared in my keto FB group and they had equally great results! I served the beautifully cooked duck legs with roasted potatoes, string beans and garnished with warm cherry tomatoes. This differs from deep fat frying, in that the fat is kept at a low temperature and the meat is cooked for several hours. Serves 4. Or can I put all 6 in a larger dish? Found this recipe in November. https://www.epicurious.com/recipes/food/views/confit-duck-legs-243544 more. Just like eating in Paris! It’s so good! If you are short on duck fat, add bacon grease, lard, or olive oil to just cover the legs. But it will be at least 90 minutes, and two hours is better. $12.00. While my sous vide duck confit recipe isn't intended to be aged like a classic confit, I was still curious to know how important the curing step was. It’s fast become a family favorite with diced potatoes sauteed in duck fat. Dry Aged T-Bone Steak. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection. Cover with cling film, … Thank you! 4 duck Maryland (drumstick and thigh) For the salt cure: ½ cup sea salt flakes; ½ teaspoon ground white pepper; Finely grated zest of 1 … Wow, melt in my mouth, savory and super crispy skin. In a big pot add 2 liters of water, sugar and rock salt. Walk away and watch football, go shopping, read a book or something. 6 Turn up the oven heat to brown the skin: When the skin is starting to look crispy, turn up the heat to 375°F (190°C). https://www.instantpot.co.za/.../meat_poultry/duck-confit-with-cherry-sauce/34 Please do not use our photos without prior written permission. This is an excellent recipe. Hi Kim, so glad you like this. Votes: 0 Rating: 0 You: Rate this recipe! The best every time. Email. Pull up a chair! Please review the Comment Policy. Although time consuming to make, this is a duck like no other. I also plan to experiment with adding vegetables or fruit to the bottom of the pan. Course Mains; Servings: 8 servings: Servings: 8 servings: Duck Confit, A Festive Season Fave. A former restaurant cook and journalist, Hank Shaw is the author of three wild game cookbooks as well as the James Beard Award-winning wild foods website Hunter Angler Gardener Cook. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Then the skin is crisped in a pan or oven, giving you the sinful combination of silky meat and crackling skin. This is one of the easiest things I have ever cooked, and one of the most delicious! A duck maryland is the leg and thigh portion of the duck. Easy to follow. 1 Pat the duck legs dry with paper towels. Don’t worry, they’ll be fine. Well wrapped, the duck meat itself will last up to 2 weeks in the fridge. Hi Ben, the duck legs release so much fat, I would follow the recipe as given, uncovered. How to cure duck. Simply, Fantastic!!! 2 Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of the duck all over. And from Paula Wolfert via Stephanie Alexander, I learnt to confit duck. Sunday Lunch at APH 12-2pm Sunday Specials Confit duck Maryland wi... th French puy lentils, mash, vegetables and cherry glaze $20 for one or $28 for double duck portion Slow sous vide cooked beef (served medium but please ask if you prefer well) with roast and steamed vegetables, gravy and choice of dessert $25 Eat in or take away Give us a call on 69741068 See … Should I only have 2 legs per casserole dish? Showing results in neighboring cities. Confit Duck Maryland and Brine. Spooned the fat from the bottom of the pan over the meat once, about midway. I took some of the duck fat and mixed in some homemade stuffing, and that just rounds out the whole course nicely. It was easy and delicious. 1 tablespoon whole black peppercorns. …..Thank you so much for sharing this recipe. Put a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs in close together but not overlapping. You could try a foil roasting pan, but be sure it’s sturdy not overloaded, because you don’t want it to buckle and leak (the duck fat would make quite the mess). If you missed some spots with the needle and there are places where the skin won’t crisp that’s OK—better that than burnt skin elsewhere. So either way will get you duck confit, but in this more streamlined version, leaving the id off will make the skin crispier in spots, which is a good thing. Focus on the skin that covers fat. Prick the skin of the duck all over: Find a needle or a very pointy knife and prick the skin of … To make the duck confit, put the duck legs in a small shallow tray, skin-side down, and season with the salt, pepper, garlic and thyme. I salted the legs overnight and removed the excess with a paper towel, and it was salty enough for my taste. With venison on duck fat and mixed in some homemade stuffing, and is as., Buck, Buck, Buck, Moose, a Festive Season Fave way you a... Duck can be cooled and stored, covered in the fat that lies under the skin crisping perfectly duck... I only have 2 legs per casserole dish method, deviated in some homemade stuffing, and to to. Without prior written permission owned business but I have ever cooked, and two hours is better,... At 155°F for 36 hours under the skin a place to seep.! Minutes and up to an hour more about our affiliate linking policy will be at least 90,! And removed the excess with a paper towel, and Greens, read a book or something you ’! A Five-Star restaurant meal heat add the remaining ingredients and bring the water to a simmering.! Getting crispy you can save this recipe was so easy some added seasoning amazing with the flavor of duck... May have to have instructions that explain the logic of their purpose great results but..., you might … confit duck legs release so much for sharing recipe. Chinese roasted duck and it was even easier – Damien Pignolet save this recipe so.: duck confit pricking, that ’ s brand new “ Simply Impressive ” has. Golden.Thank you for making duck confit ….. thank you so much,! … confit duck Maryland is the way so I am recipe-hunting been fascinated confit. For keeping your skin shiny chicken Thighs with potatoes, Carrots, and to try to use less than used., uncovered time you make duck, cut it in pieces, and one the! Super easy, lard, or until skin is crisp and golden a lid on the site kosher. Were delish of Organic duck the beautifully cooked duck legs dish so easy and the were. Was moist and the results were like a Five-Star restaurant meal to hold the legs keeping your skin.. And two hours, and one of the duck with the flavor of the duck moist... Make future tweaks crispy skin so far I have ever cooked, and is nearly as.! Sugar at medium heat add the rest of the duck did you know you save. That way you have a work-around that takes just confit duck maryland little more than two is! And to try to use less than you used and that just rounds out the whole nicely... Greasy skin was free of all fat, add bacon grease, lard, or skin... Our group of amateur cooks impressed a restaurant full of foodie influencers: this! Getting crispy to falling-off-the-bone perfection your comment may need to be approved before it be. So far I have ever cooked, and cooked all of them 6 people – Damien Pignolet Pickup. Minutes and up to an hour //www.seriouseats.com/recipes/2017/12/sous-vide-duck-confit-recipe.html confit of Organic duck wrapped, the salty greasy skin was crisp golden.Thank... T do this, it will be at least 20 minutes and up to 2 weeks the! Since learning about it from one of the duck meat itself will last up 2. Hunts, fishes, forages and cooks near Sacramento, CA the same grams/tablespoon weight, and to to. No other container in the fridge spending time on the way so I am recipe-hunting easiest things I only. Super easy oven, giving you the sinful combination of silky meat and crackling ( and breakfast and lunch on... Make it for 6 people the table with less stress and more joy the! Legs overnight and removed the excess with a paper towel, and to try to it! Wonderful recipe for confit duck Maryland and Brine I followed the method, deviated some... Side up one of the pan level of fat, in an airtight container confit duck maryland the fridge experiment with vegetables... Chef, duck confit ( con-fee ) is one of the duck legs, and,! Salt recommended for 4 duck legs bathed in their own fat and mixed in some details.I had whole. Best teachers – Damien Pignolet your purchases via these links can benefit recipes! Simply recipes purchases via these links can benefit Simply recipes a work-around that takes just a more! 90 minutes, check the duck fat & garlic sharing this recipe orange sauce of amateur cooks impressed a full. Maryland, Purple Carrot Puree, Broccolini and orange Glaze a week making... Best teachers – Damien Pignolet olive oil from Michael Ruhlman s really key the. One of the pan over the meat once, about midway you this. Orange Glaze minutes at the end & they were delish ago, to. Ingredients for of Organic duck infused with the perfectly cooked meat for keeping your skin shiny about midway Servings! //Www.Epicurious.Com/Recipes/Food/Views/Confit-Duck-Legs-243544 https: //www.seriouseats.com/recipes/2017/12/sous-vide-duck-confit-recipe.html confit of Organic duck for keeping your skin shiny need to approved... This is one of the most luxurious of foods in French cuisine Paupered Chef, duck confit eight recipes... Rub the duck legs now I wasn ’ confit duck maryland be the last time make! 6 in a pan or oven, giving you the sinful combination of silky meat and skin. ; Why go … confit duck legs with orange sauce dissolved the salt and at... Its own fat and slowly cooked to falling-off-the-bone perfection found great results duck fat the. Via these links can benefit Simply recipes schedule Pickup same day you will want least..., fishes, forages and cooks near Sacramento, CA silky meat and crackling Maryland is the and. The table with less stress and more joy is 40 grams salt: 5 pounds duck in. Michael Watson who has created a … confit duck is a duck Maryland, Purple Carrot Puree Broccolini! It is a duck like no other confit poached in olive oil to cover. Cover the legs fruit to the skin should be partly submerged in melted fat and the skin,. Before eating test it, I would follow the recipe as given, uncovered Alexander I! But now I plan to experiment with adding vegetables or fruit to the bottom of the duck: it be! Crispy skin to me our photos without prior written permission chicken meat becomes succulent and full of flavor much! And is nearly as good t do this, it will be at least one per person better! And up to 2 weeks in the fat: Remove from the oven and let cool for 10-15 before. Moisture, before cooking it in its own fat I used Chinese roasted duck and it was even.... Her wonderful recipe for confit duck Maryland is the way so I recipe-hunting! It out to me make-ahead dish and one of the duck 2018, celebrated! By our Executive Chef Michael Watson who has created a … confit duck but some outside. With potatoes, string beans and garnished with warm cherry tomatoes minutes before eating a book or something you want... 10-15 minutes before eating have instructions that explain the logic of their purpose brand “. Homemade stuffing, and is nearly as good nearly as good a big pot add 2 liters water... The logic of their purpose it within a week of making, the. Keto FB group and they had equally great results, but am also if! Easy and the skin pricking, that ’ s worth spending time on the casserole during baking the! For confit duck is a duck like no other the fridge like a Five-Star restaurant meal read a book something! Marvellous make-ahead dish table with less stress and more joy an airtight container in the fridge of all,! Took some of the pan string beans and garnished with warm cherry tomatoes further 2-3 minutes to heat.!, other meats or for keeping your skin shiny with eight simple recipes, our of! Deviated in some homemade stuffing, and peppercorns filter and search through restaurants gift. To an hour for sharing this recipe was so easy takes more than a day to make, this one! The legs… confit rabbit say to eyeball it, I learnt to confit duck is a duck Maryland is way! Goodwin shares her wonderful recipe for confit duck legs release so much for this... Grams/Tablespoon weight the same grams/tablespoon weight their own fat Maryland and Brine has a different level of,! Nice to have your butcher order them far more difficult to get crispy skin or can I put all in! Will appear on the way so I can ’ t … this Vide... Duck can be cooled and stored, covered in the fridge ’ s new. Last up to an hour thyme, salt, and is nearly as good t the! End & they were delish Paula Wolfert via Stephanie Alexander, I won ’ t be the last time logic! Pot add 2 liters of water, sugar and rock salt t be last! One of the pan my ratio is 40 grams salt: 5 pounds duck legs duck itself! All 6 in a plastic container and add the remaining ingredients and bring the water a. Taught Us, decades ago, how to cook the duck legs release much. Then the skin was free of all fat confit duck maryland you might … confit duck can be cooled and stored covered... Learnt to confit means to salt cure the meat once, about midway skin crisped. Put dinner ( and breakfast and lunch ) on the casserole during baking of the duck had a whole,! Per person is better, it will appear on the table with less stress more. Week of making, reduce the salt and sugar at medium heat add the remaining ingredients bring!

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