Cover with a parchment paper, and then with a lid. Duck and Wine Pairing: Confit Duck. I'm Amanda, wife, mum to 2 boys and 2 mad Weimaraners! Sear the skin side of the duck legs until browned. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. (This sauce can be kept tightly covered in the refrigerator for up to 1 week.) After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. Confit duck is a marvellous make-ahead dish. Post was not sent - check your email addresses! Confit means to preserve in French and it relates to both sweet and savoury foods. Condiments. This technique is best used with duck legs. Truss. Confit duck leg in a juniper berry and orange zest sauce with cranberries. Confit is the French word for preserve, and not only is it a wonderful way of serving duck if you like it with a crisp, crunchy skin, but you’re also able to prepare it all well in advance – then on New Year’s Eve all you have to do is whack it in the oven for 25 minutes. Drain off all the fat, (into a sealable container ready for next time in the fridge), reserving the cooking juices for the sauce later on. 2 x pack of 500g Luv-A-Duk Confit Duck Legs. The duck just goes in the oven. In a saucepan over high heat, bring the wine to a boil. … function gtag(){dataLayer.push(arguments);} Bring to a boil and simmer until the sauce reduces by half, about 15 minutes. dark cherry, frozen 1 Tbsp. Equipment Needed for Crispy Duck with Confit Potatoes Recipe: Chefs knife; Cutting board; 12” Skillet; Tongs; Wooden Spoon; 1. Place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel. Serve with a salad of Julienne Celeriac, Grain or Tarragon Mustard, Chopped English Parsley, lemon juice and Mayonnaise as well as saute spinach and a red wine glaze. Red Wine Demi: 8 oz beef demi 4 oz Pinot Noir, or your favorite Red Wine 2 Tablespoon butter Preparation: Season the duck thigh and leg with salt and pepper, place in a sauce pot. If it's hard melt it in a saucepan first. Before I moved to France permanently we always kept a tin of confit in the cupboard, so that when we arrived at the house we could always make dinner if the shops were shut. As a result, choosing a wine that has good acidity and freshness will help to balance the fat. lo mein noodles, chicken stock, cornstarch, fresh ginger root and 8 more. sugar 1/4 tsp. Generously season with pepper. https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe Category: Entrées. The fat is there to slowly poach the meat. I love to use a few squashed juniper berries and rosemary for this. Put the heat onto low and let cook for about 4 hours; or until the meat falls off the bone. Season the duck thigh and leg with salt and pepper, place in a sauce pot. Place … Steamed rice to serve . Cherry sauce will match both Red and White wines. The rich duck tempers the tannins and is balanced by the vibrant acidity. Red wine. Pour in the wine and the stock and reduce by 2/3. When you have the … Start  by drying the legs with kitchen paper and sprinkling the skin with the salt. If you prefer you can add fresh herbs or spices. Duck Confit, Port and Red Wine Sauce quantity. Cook the confit slowly at a very slow simmer -- just an occasional bubble -- until the duck is tender and can be easily pulled from the bone, 3-5 hours. Duck Leg Confit Crepe with Spiced Caramelized Chestnuts and Goat Cheese. The nutritional information provided is approximate and is calculated using online tools. It was just a question of opening the tin, scraping off the fat and roasting the legs in the oven until crisp. Duck confit. www.grouprecipes.com/40991/duck-confit-with-sour-cherry-sauce.html Add the broth, tomato paste and molasses. Thanks Amanda. Duck Confit, Port and Red Wine Sauce $ 31.00. Add to cart. Generously season with … window.dataLayer = window.dataLayer || []; Add the wine and simmer for 5 minutes. 2 tbsp Redcurrantor quince jelly. Oolong and Ginger Crusted Duck Breast with Pineapple Reduction and Black Rice. Otherwise, the quick confit method is perfect. If you are cooking more legs make sure that you have enough fat to submerge the legs. Typically goose legs and duck are used in France. View More View More. Except, the method isn't traditional at all! In fact, this dish is perfect for entertaining as it can be happily left in the oven. Which brings me to the more traditional pairing of wine with duck confit. 6 ingredients. Join Rob Rees as he creates his Duck Confit with Celeriac, Spinach and Red Wine Glaze recipe. Confit is one of my favourite ways to eat duck. Confit de Canard is one of our favourite duck dishes, where the duck is preserved in its own fat making it beautifully rich, albeit not the healthiest option! Once beans are tender, add the cayenne pepper and Crystal Hot Sauce. For my quick confit you just need salt and pepper. This would be especially delicious if a simple sauce is made by deglazing the pan with a … Hi! Cooking the legs separately means they will always be tender. 2 tbsp Redcurrantor quince jelly. Add to cart. 4 Garlic cloves, fat. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Serve the duck with the redcurrant sauce, but it's also equally delicious with a creamy Mushroom Shallot and Cognac Sauce . The Best Duck Confit With Sauce Recipes on Yummly | Perfect Turkey Gravy, Homemade Citrus Cranberry Sauce, Chimichurri Sauce. Put the heat onto low and let cook for about 4 hours; or until the meat falls off the bone. Duck Confit with Red Wine Cranberry Sauce! Cover the dish with foil and roast in the oven 150C/300F/Gas 3 for about 2 hours for small legs and 3 hours for larger legs. Cover and keep in the fridge for 2-3 months. Serve the duck breasts sliced across the grain with the sauce spooned over the top. Confit de canard, or preserved duck, relates to meat salted and slow cooked in fat. of the duck fat and toss well to coat. Thanks Krissy. body { font-size: 18px; }.rll-youtube-player, [data-lazy-src]{display:none !important;}, Home » French Main Courses » Duck Confit with Redcurrant sauce, First published 14 October 2020, Last modified 14 October 2020 by Amanda. Sea Salt- 1 cup. Fresh thyme- 1 bunch. The duck meat itself is very lean as most of the fat comes from the skin. Add ham hock, water and bring to a boil, then reduce heat until beans are simmering. Duck Confit, Port and Red Wine Sauce quantity. Something about the cherry and earthy flavours of a good Pinot Noir helps to accentuate the stronger flavours of the duck, particularly if there are no over-strong herbs or spices. When talking about duck and wine pairing, Pinot Noir tends to be the blanket answer. Allow the duck to rest while you prepare the sauce. Pinot Noir. Required fields are marked * The classic roasted duck and wine pairing is Pinot Noir. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. Add in the rest of the ingredients for the confit into the sauce pot. Arrange the duck pieces in single, snug layer in a high-sided baking dish. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish. Add the wine and reduce by about half before adding the redcurrant jelly, along with the reserved juices. Allow the duck to rest for a few moments and serve with the sauce on the side. Add the wine and simmer for 5 minutes. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … Information can vary depending on various factors, but we have endeavoured to be as accurate as possible. Change ), You are commenting using your Facebook account. It might go better with a leg of lamb. To serve, place the frozen beef cheek pack into boiling water for 20 minutes, and the … A Cru Beaujolais should do the trick but if you want to be a bit more adventurous, try a young style of Mencia from Galicia in northern Spain such as the Monterrei, Mencia Benito Santos 2015.. Confit duck. … Bring to the boil, then reduce the heat to simmer the sauce until it has reduced by half and slightly thickened. This is when the meat is shredded and packed into preserving jars. Chicken & Leek Pie with Bacon & a Double Crust. Just need to prepare duck legs in advance, and forget about them for 24-48 hours. Cranberry Recipes 19 of 27 Generously season with salt and pepper and toss with the parsley. Talk about a heavenly dinner! In a large container rub salt, garlic and thyme into each duck leg, cover and let it sit in the fridge for 48 hours, after 24 hours, turn the pieces around. No need. Place in a large roasting pan. I would love to know what you think about this recipe so please let me know in the comments. If you are serving this when you are entertaining you might be interested French Dinner Part Menus, as there are plenty of ideas of different potato dishes to serve. The long cook in the sous vide bath inside an air tight sealed bag allows the duck fat to go nowhere except all over your duck and you're left with one tender and rich tasting duck leg. Cover with the lid. Place the duck in a clean oven tin, season and roast skin side up at 200C/400F/Gas 6 for 20 minutes to crisp the skin. Thanks Mahi. Steamed Duck Leg & Winter Vegetables. A Pinot Gris from Alsace with a little bit of bottle-age, like the Alsace Pinot Gris Marcel Deiss 2012 would be perfect. Cover with foil and roast for 2 to 3 hours at 150C/300F/Gas3. Thanks so much Andrea. 4 Garlic cloves, fat. Mixed leaves, shaved fennel and radish to serve – optional. https://www.gressinghamduck.co.uk/recipes/cherry-red-wine-sauce #4 What Wine with Duck Breast à l’Orange? I really love the crispy skin. salt 1/8 tsp. Season and place in the oven 200C/400F/Gas 6 while you make the sauce. Confit duck The nuttiness of the salad bolsters the bright fruit flavors, and the cherry and red wine sauce meld perfectly into the wine's long, pleasing finish. Confit de Canard: Alsace Pinot Gris, Marsanne, Rousanne Duck confit (French: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the whole duck.In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal.Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. duck confit, red wine sauce, redcurrant sauce, How to make the redcurrant and red wine sauce, Confit de Canard or Duck Confit with Redcurrant sauce. Wine Pairing with Duck Confit. Remove the duck and allow to cool. Your email address will not be published. Which wine choosing, serving and drinking ? Season with salt and pepper. Recipe by bbcgoodfood. Season with salt and pepper. gtag('config', 'UA-106394102-1'); Evenly scatter half the garlic, shoallots, and thyme in a container. Duck confit. At this point add 2 heaped tablespoons of redcurrant jelly for about 3 minutes until it melts. What wine goes with Duck Confit ? Season to taste with salt and pepper. In a pot or large skillet over high heat, brown the onion, celery and carrot in the oil. Fresh Duck Delicious. Whisk in the cream and simmer for a couple more minutes. Be the first to receive new recipes in your inbox and get my free E-Book of 25 French Recipes! Orange duck, or Canard à l’orange is a traditional French … Here are the better pinot noirs that I already have in my small collection: 2011 Simon Bize Savigny-les Beaune Aux Vergelesses 2011 Simon Bize Savigny-les Beaune Les Fourneaux 2012 Jadot Beaune Theurons 2012 Faiveley Corton An update of duck à l'orange, this recipe replaces whole duck with Muscovy duck breasts, and the syrupy orange glaze of yore with a red-wine sauce and tart-sweet candied kumquats. I love duck with cranberries. It's just so good! You could substitute cranberry jelly if you can't get hold of redcurrant but I would use one that isn't overly sweet. Truss. For example, confiture, refers to jam, which is fruit preserved in a sugar syrup. Reviews (0) Reviews There are no reviews yet. Great recipe. And there is certainly a lot of sense in that recommendation. If the sauce is too runny for you add a teaspoon of cornflour to water and stir in until it thickens. We have a selection of duck leg recipes, you can't beat a slow roasted or confit duck leg dish. This really does take so much pressure out Sorry, your blog cannot share posts by email. butter Add the wine and simmer until it reduces by half. 1 teaspoon Chinese 5 spice powder. Using a sharp knife, score the duck breasts with 3 long cuts, diagonally, at 2.5cm (1in) intervals through the skin, but not the meat. Rub the rice wine vinegar over the duck and season with salt and pepper. In a large bowl, combine the potato wedges and 1 to 2 Tbs. It's a great winter dish, especially when you're in the house and all you can smell is duck cooking! ( Log Out /  Simmer until liquid is reduced by half. 1/2 tsp Five spice powder. In addition, I'll share with you my favourite red wine and redcurrant sauce which is the perfect accompaniment to all game dishes. 2 cinnamon quills. Add the diluted Glace de Canard Gold® and simmer until reduced by half again (to about 1 1/2 cups). Classic Turkey Gravy. He likes duck best with a sweet-tart sauce like this cranberry mostaza (mustard) with a hint of red wine vinegar. Occasion. Which Wine goes well with food, dish, meal, recipe ? You can use this confit on a cheese plate, or turn it into a sauce for several types of game such as rabbit, duck… Drain the duck, retaining the fat and cooking juices separately. I find that if you roast a whole duck the breast will be perfectly cooked but the legs will be tough, even if cooked through. 4 Duckslegs. Filled with dried Greek figs, black prunes, sage and thyme, and served alongside a Honey Mustard dipping sauce, you won’t be missing the turkey with these festive flavours. I would say 48 hours is the best, but if you are stretched with time, 24 hours will do the job. Drain the duck, retaining the fat and cooking juices separately. Fork the duck legs all over, sprinkle over the salt and place in a roasting dish. The duck breasts are seared and then roasted so the skin gets crispy while the meat stays tender. ( Log Out /  Get these exclusive recipes with a subscription to Yummly Pro. The fork-tender, flavourful hunks of sauce-soaked beef are pre-simmered for 12 hours in Cabernet Sauvignon, thyme and bay leaf. 82. 1/2 tsp Five spice powder. Finely slice and fry two shallots in butter or duck fat  until transparent then add about 125ml of red wine. Add Andouille sausage. Duck in orange sauce can also match perfectly with fuller-bodied Chardonnay, where the spiced vanilla oak … ( Log Out /  It is much easier, than you think. Heat 1 tbsp of the retained duck fat in a frying pan and soften the shallots for 2-3 minutes. Roast duck legs with red wine sauce. Be the first to review “Duck Confit, Port and Red Wine Sauce” Cancel reply. You really will have to try it! I love duck with crispy skin, and this looks perfect! Preparing The Duck Breast. Roast the duck for 1 to 1 1/2 hours until golden brown and crispy. Condiments. A probably a Pinot Noir – this is what most of the wine books or discussions on wine forums reckon is the best match – although there are also a lot of recommendations for Bordeaux, or something a bit young and tannic to cut through the richness. Blood Orange Sauce: 1 cup water. Beer, wine & spirits. For the red wine sauce, melt half of the butter in a frying pan and add the onions. Thanks so much Andrea. You can use this technique with chicken legs or any other game bird or poultry that is sinewy such as a turkey leg, pheasant or guinea fowl. Change ). Duck Confit with Red Wine Cranberry Sauce! £5.00 Serves 1 (250g) 0. Heat all the duck fat in a pot, and add your duck legs. Continue cooking beans for 1 hour or until they are tender. of salt in the bottom of a plastic container large enough to hold the duck pieces in a single layer. Fabulous meal if you ask me The amount of flavors goes through the roof, and I can only imagine how delicious this confit is! ... ground cumin, red wine vinegar, garlic clove, extra virgin olive oil and 4 more. https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe For Thanksgiving, my wife is preparing duck confit, and she asked me to pair a red wine with the dish. It is much easier, than you think. Repeat crossways to form a grid pattern. Served here with chard, sour sweet pear and shallots and a rich wine and beef sauce. Jan 24, 2016 – The rich, sweet sauce created by braising the duck with dried fruit and a whole … Red-Wine Braised Duck Legs with Dried Fruit, Capers, and Lemon … Sign up today to get daily recipes from Fine Cooking plus special offers. I would say 48 hours is the best, but if you are stretched with time, 24 hours will do the job. ... Slow-Cooked Duck Legs with Red Wine & Mushroom Sauce. Mixed leaves, shaved fennel and radish to serve – optional. Recipes; How To; Products; Blog; Our Story; Careers; Download our free recipe book. ground black pepper 3 Tbsp. Serve the duck with the sauce on the side. Reviews (0) Reviews There are no reviews yet. Confit duck is a marvellous make-ahead dish. The sweetness of the orange sauce makes a good foil for the bright fruit characters of the wine. Roast duck legs with red wine sauce. The meat will be ready to fall off the bone at this stage. In years gone by this way of cooking was one of the ways to preserve meat and it's still really popular today. 2 star anise. Add red beans and chicken broth, bay leaves and thyme. Category: Entrées. Juice of 1 lime (around ¼ cup) 1/2 bottle Red wine. Such a great recipe and a step away from the norm. In a pot or large skillet over high heat, brown the onion, celery and carrot in the oil. ( you can use water instead). Just need to prepare duck legs in advance, and forget about them for 24-48 hours. * Percent Daily Values are based on a 2000 calorie diet. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Red Wine Gravy. To make a traditional confit you will need duck fat and salt. It's delicious spread on crusty bread and makes an excellent gift too. Red Wine Gravy. For the sauce you will need redcurrant jelly, shallots and red wine. The leftover duck fat is perfect for roast potatoes and other vegetables. Beer, wine & spirits. Duck tends to take on the flavor of the sauce or spice much like chicken does, but it shows off more of its inherent aroma when caramelized or braised. Preserved duck is also an essential ingredient in a traditional cassoulet dish but you can make a quick Chicken Cassoulet in just over 30 minutes. Recipe by bbcgoodfood. Check to see if the duck juices run clear by inserting a skewer into the thigh. I like that idea. Sprinkle with salt. PRO. Add the broth, tomato paste and molasses. This duck confit recipe pairs perfectly with our Klipsun Vineyard Cabernet Sauvignon. Leave the wine to reduce by about half, which will take about 5 minutes. Keep it simple. Red or White? Marmalade Sauce. Preparing confit duck takes time, but the result is meltingly tender duck. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. When you are ready to cook wipe off the salt with paper towel and place in a deep sided roasting tin, skin side down. It is also great for cooking pork or duck to make rillettes. 2 cinnamon quills. If red wine is preferred, low tannins, bright red fruits and high acidity is a must. That redcurrant sauce sounds absolutely incredible, and perfect to cut through the richness of the duck. Season and place in the oven … A Cru Beaujolais should do the trick but if you want to be a bit more adventurous, try a young style of Mencia from Galicia in northern Spain such as the Monterrei, Mencia Benito Santos 2015. For White try a German Riesling Spätlese or if you prefer drier wines, then a Red Beaujolais Cru will have sufficiently low tannins so as not to clash with the duck. Directions Sprinkle 1 Tbsp. Confit de Canard: Alsace Pinot Gris, Marsanne, Rousanne ... With pan-fried duck breast we return to our banker wine the light-styled Red Burgundy. Cover with foil and roast 1450C/300F/Gas3 for 2 hours. Sauce: 14 oz. Fry the onions until golden-brown, then add the stock and red wine. Drain off the fat, reserve the cooking juices and place in a hot oven 200C/400F/Gas6 for about 20 minutes until the skin is crispy. Other. Ingredients: Sauce for Duck Legs Recipes 90,577 Recipes. £10.00 Serves 2 ... Stir the sauce well and pour carefully around the duck. As these sauces are quite rich, serve with steamed vegetables and mashed potatoes. Change ), You are commenting using your Google account. Thanks Ksenia. . When the meat falls off the bone, remove from the oil and pull off the bone. This recipe was first published on the 4th October 2015 but has been updated with more information and photographs. That wine sauce complements the meat so well. Pass through a sieve into a clean pan. 7 Wine and Duck Pairings Now that you have an understanding of how to match wine according to the dish, it’s time to look at a few excellent pairings. Nowadays you can buy goose and duck fat in tins and jars, especially in the run up to Christmas, but it's easy to retain the duck fat from cooking and keep in a covered container in the fridge. When cooked, take the pot out of the oven and transfer to a container, place the duck legs, fully cover them with duck fat, and let them cool completely in the fridge. Produce. Baking & spices. It is much easier, than you think. Red wine- 1 cup. Preparing confit duck takes time, but the result is meltingly tender duck. One is to serve the dish with a … After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. Tune in to The Market kitchen each weekday on Channel 10. There are two, complementary ways of balancing this fattiness. While the duck is roasting, make the Port wine sauce. Thanks Katherine, it's a great combination. If you prefer more sauce, to go with the whole meal, add some chicken stock and thicken accordingly to your taste. Cherry sauce. In a pot, combine all the ingredients and let it boil, then reduce the heat to a minimum and let it simmer for an hour, stirring, occasionally. 1 blood orange, sliced (or use regular oranges when out of Season) ¼ cup fish sauce. Focus on making the best duck confit you've ever made (even if it's your first duck confit) and drop the sauce. Duck a l'Orange. It's made pretty simple using sous vide. Braised Duck in a Chocolate Wine Sauce. Most schools of thought seem to be heading towards a red wine rather than a white, but some white wine with duck confit will work too. Duck confit (French: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the whole duck.In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal.Each part … But this was superb. Garlic- 5 cloves, finely chopped. Delia's Confit of Duck with Port and Sour Cherry Sauce recipe. To make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves and reserve the sprigs. Zucchini, Mashed Potato . bunch of rosemarysprigs. I often do this so that I can make duck spring rolls or pancakes easily. Season to taste and allow to bubble to required consistency. Meanwhile, make the sauce. Love the addition of currant sauce! Pairings / matches for 4765 foods / recipes and 1635 wines from 23 countries. Duck meat also has the flavour and structure to carry the flavours and tannins of slightly heavier-bodied red wines like Grenache, Tempranillo, Barbera, Grenache Shiraz Mataro (GSM), and Sangiovese. Before you panic at the sight of all that grease, remember that you are not actually going to eat the fat, it is just for cooking and will be drained off later. Whether it’s a fine old burgundy or an exuberant full-bodied pinot from California, Chile, … So, Which Wine With Duck Confit? balsamic vinegar 1 tsp. If you want to preserve the duck for other meals then use the traditional method. If red wine is preferred, low tannins, bright red fruits and high acidity is a must. ( Log Out /  Your email address will not be published. This easy duck confit recipe starts with a dry rub brine of salt and pepper, we’re adding Chinese five spice for a flavorful fall addition. Crispy skin and tender duck meat. window.dataLayer = window.dataLayer || []; Duck requires very little to bring out the savory and … ; The duck meat itself is very lean as most of the fat comes from the skin. What could be better or easier? You will love it. Cover the legs with the duck fat. The fruity red wine sauce is the perfect accompaniment, requires minimal effort, and only uses half a bottle so you can serve the rest of the wine while eating. gtag('js', new Date()); ... You’ll get a whole log of Christmas Porchetta, and two servings of Duck Leg Confit, Braised Red Wine Angus … Cherry sauce. I think that dining at home is now safer than a lot of dining out so we need a few specdial recipes to try. Set aside. Duck Confit, Port and Red Wine Sauce $ 31.00. Just need to prepare duck legs in advance, and forget about them for 24-48 hours. Now you can add any cooking juices to the pan and season to taste. This sauce just doesn't complement the duck well, it masks rather than enhances the natural flavors. 1/2 cup honey. Glaze the duck with a touch of honey upon serving. First, there's no basting or fiddling. ¼ bunch coriander to garnish. ; Place in the fridge in a covered container for 24 hours. This way the sinewy joints become deliciously tasty and tender. The only thing you can do is make it worse. 1/2 bottle Red wine. While the duck is roasting, make the Port wine sauce. 82. Duck Confit with Red Wine Cranberry Sauce. 10. Just season, cook, and finish off in the oven. If you do want a white wine with duck confit, you need to be looking at the more aromatic wines with good acidity to cut through the fat of the duck confit, much in the same way that a good German Riesling or a Gewurztraminer can … You can remove pieces as needed but be sure to make sure the remaining dusck is covered in fat.For the quick method the cooked duck should be eaten within a couple of days or frozen. Rinse the duck legs thoroughly , and dry with a paper towel. The results are a traditional duck confit, cooked low and slow in it's own fat. There's no mystery to this French classic, it's probably the easiest thing to cook. 4 duck legs with breasts attached (Maryland cut) 1 Tbsp sea salt flakes ½ tsp allspice berries ¼ tsp cloves ¼ tsp black peppercorns 4 sprigs thyme 4 cloves garlic, crushed 3 bay leaves torn. Duck confit has to be one of my favourite meals. Duck Confit, Braised Red Cabbage with Apricots and Raisins. 4 duck legs with breasts attached (Maryland cut) 1 Tbsp sea salt flakes ½ tsp allspice berries ¼ tsp cloves ¼ tsp black peppercorns 4 sprigs thyme 4 cloves garlic, crushed 3 bay leaves torn. For this particular recipe the nutritional information assumes that the the fat from the duck is all consumed in the dish, which has inflated the nutritional information. Roast Duck with Orange Sauce: Australian Chardonnay, off-dry Vouvray ... then a Red Beaujolais Cru will have sufficiently low tannins so as not to clash with the duck. Served here with chard, sour sweet pear and shallots and a rich wine and beef sauce. Be the first to review “Duck Confit, Port and Red Wine Sauce” Cancel reply. If you are using the traditional method place the duck in a container and pour over the duck fat. Duck tends to be a little fatty, rich but not as strong as game, and either pan fried or roasted. Produce. red wine 1 Tbsp. Easy slow cooked duck legs with a delicious redcurrant and red wine sauce. Change ), You are commenting using your Twitter account. Baking & spices. Put the duck legs in a tin, skin side up and poke all over with a carving fork or sharp knife. Strain. Add in the rest of the ingredients for the confit into the sauce pot. Johnston, IA 50131515.725.9700800.532.1290, Garlic From Grade A Gardens, Johnston, Iowa, Chef Ryan Devitt, Kahill's Chophouse, Sioux City, 1 Tbsp. Keep the seasoning light - I would go for a mediterranean style seasoning: S&P, olive oil and red wine … Let me know how it comes out.xx, Delicious, I am going to try this duck recipe and keep the duck fat for the Xmas roast potatoes.