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.
This recipe is delicious as the duck becomes tender through the long slow cooking process. This is not a meal you can make in a hurry, plan to start 2-3 days in advance for the best results.
Note: Strain the duck fat into a clean plastic tub or glass jar. The duck fat keeps refrigerated or frozen for 3 months. Use it to cook potatoes, sauté mushrooms, etc.