DUCK LEG CONFIT WITH SUMMER VEGETABLE HASH

Perfect pairing for a sharp fruity wine
You can never go wrong serving duck with Pinot Noir, for these two were meant to be enjoyed together and are one of the classic food and wine pairings. The fragrance of fennel, coriander and cloves in this dish will match the soft spiciness found in Pinot Noir and the rich duck meat will be balanced by the bright red fruit and cleansing acidity found in the wine. A perfect pairing.

Yields 4 cured duck legs

INGREDIENTS:

METHOD:

  1. Mix all ingredients together except duck legs and fat
  2. Toss duck legs in salt cure mixture
  3. Cure over night or for 12 hours.
  4. Rinse all cure off duck legs


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