Duck Confit

Recipie from of Jordan Winery - https://www.jordanwinery.com/culinary/recipes/duck-confit

In the Jordan kitchen, there is always a batch of this confit recipe in some stage of preparation. Whether it is showcased in risotto, terrines, cassoulet, rillettes or simply warmed through and crisped on the bone in a cast iron pan, duck confit makes for a versatile ingredient or main course.

Ingredients

  • 1 Tbsp Sarawak black peppercorns

  • 1 Tbsp coriander

  • 1 star anise

  • 6 duck legs with thighs

  • 3 Tbsp sea salt

  • 1½ Tbsp Demerara sugar

  • 2 bay leaves

  • 5 marjoram sprigs 

  • 10 thyme sprigs 

  • 3 shallots, sliced

  • 3 garlic cloves, crushed

  • 5 cups duck fat


In a large non-reactive bowl, combine toasted spices, sea salt, sugar, herbs, shallots and garlic. Press duck legs into mixture to coat each leg evenly. Tightly cover bowl and marinate in the refrigerator for 24 to 48 hours.

Preheat oven to 200°. In a small saucepan, melt the duck fat. Remove duck legs from the refrigerator and carefully brush marinade from the legs. Arrange the legs in a single, tight layer in an earthenware casserole or heavy lidded 6-quart stock pot. Pour the melted duck fat over the duck legs to cover and place in the oven.

Allow to cook gently until meat is easily pierced and nearly falls away from the bone, approximately 4 to 5 hours. Remove duck from oven, cool and store the duck in the fat. The confit can be stored for a minimum of one week and up to one month, but should be salted a day before you plan to cook it.

Pairs With: Private: Jordan Cabernet Sauvignon Alexander Valley 2013 750ml, Jordan Cabernet Sauvignon Alexander Valley 750ml, Château Poitevin Cru Bourgeois 2016 750ml, Château Poitevin Cru Bourgeois 2016 750ml, Domaine du Colombier Cuvée Vieilles Vignes Chinon 750ml

Varietal Info75.5% Cabernet Sauvignon, 15.5% Merlot, 7% Petit Verdot; 1.5% Malbec; 0.5% Cabernet FrancAppellationAlexander ValleyRegional Sources91% Alexander Valley, 7% Mendocino County, 2% Dry Creek ValleyFinal AnalysisAlcohol: 13.88%; T.A.: 0.68 g/100mL; pH: 3.44; R.S.: 0.03%Bottling DatesJune 29–July 30, 2015Egg-white fined and filtered before bottlingRelease DateApril 1, 2017

Pairs With: Duck Confit

Varietal Info75.5% Cabernet Sauvignon, 15.5% Merlot, 7% Petit Verdot; 1.5% Malbec; 0.5% Cabernet FrancAppellationAlexander ValleyRegional Sources91% Alexander Valley, 7% Mendocino County, 2% Dry Creek ValleyFinal AnalysisAlcohol: 13.88%; T.A.: 0.68 g/100mL; pH: 3.44; R.S.: 0.03%Bottling DatesJune 29–July 30, 2015Egg-white fined and filtered before bottlingRelease DateApril 1, 2017

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Pairs With: Camembert, Edam, Duck Confit

2016 brings together the characteristics necessary for the birth of a very good vintage. The winter was mild and rainy, and the spring relatively cool, with a slower growing season. From the end of June, the vintage changes radically in profile, with a very sunny summer and beginning of autumn allowing uniform flowering, good fertilization, and veraison in good conditions. The grape maturation cycle took place in a context of strong thermal amplitudes, ensuring ideal conditions, and allowing to...

Pairs With: Camembert, Edam, Duck Confit

Owned by the Juvo family for five generations, Domaine du Colombier is a 30-hectare estate with only two varieties of grapes grown in the vineyards - Cabernet Franc and Chenin Blanc. Of these, the domain produces four red, white and pink wines. Kristin and Olivier Juvoux, who run the Domain at the moment, adhere to the traditional methods of winemaking. Fermentation is carried out at a relatively low temperature (no more than 25 ° C), which allows the wines to develop fine fruit flavors. Long...

Pairs With: Duck Confit

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