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
- 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
- Combine seasonings and rub generously over both sides of duck legs.
- Place duck legs in roasting pan and cover with duck fat or vegetable oil.
- 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.
- 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.
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.