There's nothing quite like duck and its ideal wine, Pinot Noir, on a cold winter's evening.

Here is Patrick's recipe.


five-spice duck confit

serves 4


  • 2 tablespoons sea / kosher salt
  • 2 teaspoon ground coriander
  • 4 teaspoons five-spice powder
  • 4 duck legs (if the legs are small, you may want to double the recipe for a party of four)
  • 2 cups vegetable oil, or duck fat if available


  1. Combine seasonings and rub generously over both sides of duck legs.
  2. Place duck legs in roasting pan and cover with duck fat or vegetable oil.
  3. Bring to a simmer on top of stove; cover with foil and place into 350°F oven for approximately 2 hours or until duck pulls away from the bone.
  4. Remove from oil and cool, reserving fat for other culinary uses.


How about some roasted potatoes and a medley of sauteed bell peppers and red onions on a bed of wilted spinach? In the photograph he's decorated the plate with pomegranate seeds.

wine pairing

Any Pinot Noir will sing with this duck dish. We prefer a more Burgundian, earthy, hopefully even a bit spicy food wine. The vineyards producing this style of Pinot are found (of course) in Burgundy, but other wine regions produce them as well: Willamette Valley, Oregon; Sonoma Coast and Santa Rita Hills, California; and New Zealand among them.

Talisman, a producer of single-vineyard Pinot Noirs all over Sonoma County, has a quaint tasting room in Glen Ellen. The wines are absolutely stunning.

A stunning Sonoma Pinot.