Duck Confit Valentine's DayPerfect PairingsEntréeFowlCYRUS “The crisp skin and succulent richness of this duck confit is beautifully balanced by our structured CYRUS, whose dark fruit, supple tannins, and savory undertones complement every luxurious bite. Bright acidity and layered spice cut through the duck’s silky texture, creating a pairing that feels both indulgent and impeccably refined.” Tim Gleadall, AVV Culinary Director and Chef Serves: 12 Ingredients: 1 cup sugar ½ cup Kosher salt ¼ cup thyme, ground 2 Tbsp smoked paprika 1 tsp white pepper, ground 1 tsp juniper, ground 12 duck legs 2 Tbsp AVV olive oil 1 large white onion, quartered 2 large carrots, roughly chopped 2 celery stalks, roughly chopped 6 garlic cloves 4 bay leaves 1 quart duck fat* Method of Preparation: In a bowl, combine sugar, salt, thyme, smoked paprika, white pepper and juniper, and set aside. Rinse and pat dry duck legs. With the rub, season all sides of duck legs generously and place in a rimmed dish, cover and refrigerate overnight. Add olive oil to a large heavy bottomed skillet then sauté the onion, carrots and celery on medium high heat until carrots are caramelized. Add garlic and sauté until fragrant, about 1 minute. Remove vegetables from heat and transfer to a large casserole dish and spread in an even layer. Add bay leaves. Pre-heat oven to 350°. Remove duck legs from refrigerator, rinse with cold water and pat dry. Place duck legs skin side up, in a single layer, on the vegetables. In a separate pot, warm the duck fat until it is almost liquid, then pour over duck legs and vegetables, until it nearly covers the legs. Do not completely cover as that will prevent a crispy skin. Place the casserole dish in the oven, on the middle rack, and bake uncovered for approximately 2 hours, or until skin is mahogany in color and pulls away from bone. Serve with white beans, wilted greens or roasted root vegetables of your choice. *Katie Wetzel Murphy suggests Extra Virgin Olive Oil as a substitute if you can’t locate duck fat.
