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Clarkey’s gone all out this festive season ahead with this lip-smacking Duck Leg Confit & Roasted Breast. It’s a little bit fancy and a whole heap of delicious. This dish pairs well with all our Tin Shed wines – Riesling, Rosé and Grenache – we are spoilt for choice!
4 duck legs
2 duck breasts
Rock salt
2 bay leaves
2 – 3 sprigs thyme
2 cloves garlic
6 – 8 white peppercorns
Peel of 1/3 of an orange
Sprinkle of nutmeg
Duck fat
Duck Leg Confit
Place a small amount of rock salt on legs & leave in fridge over night.
Next day, brush off excess salt & place all ingredients in an oven proof dish. Ensure enough duck fat to cover the legs.
Cover & bake in a low oven at 100°C – until soft (4-5 hours).
Roast Duck Breast
Score the fat of the duck breast, roast in a hot oven skin side down for 5 – 8 mins depending on breast size.
Remove from oven & rest on a rack for 5 mins.
To Serve
Serve with mash (potato or celeriac), roasted apple & summer veg.
Clarkey’s done it again. He’s made another big call. This time, he reckons our yet-to-be-released Melting Pot Shiraz will taste amazing with this bold salsa and a juicy barbequed lamb chop! But he was right last time, so we think we can trust his judgement. Good on ya, Clarkey!
