A warming winter recipe – Duck Confit
I held a terrific Goût et Voyage cooking class/dinner party this past Saturday night. My clients have a beautiful home and were gracious hosts. Our meal started with tapenade noire on baguette slices and Champagne. The salad featured wine poached pears, endive, gorgonzola and walnuts with a pear vinaigrette. The main course starred duck confit accompanied by potato celery root puree and glazed baby carrots. A delicious Chevalier d’Anthelme Côtes du Rhône accompanied the entrée. We closed out the meal with a light fruit tart for dessert.
Duck confit is such a wonderful dinner party entree. It can (and should!) be prepared 2-3 days in advance. The keys to successful duck confit are good quality duck legs (order yours from a reputable butcher) and completely submerging the legs in duck fat for their long, slow bake in the oven.