Great Day Kitchen, 10/10/17 - Pomegranate wine glazed duck
Chef Ian Cookson, from Vineyard Restaurant & Bar, located in Madera, will join us to prepare some delicious food.
The Vineyard Restaurant & Bar is located at 605 S I St. in Madera.
Click here to learn more about the Vineyard Restaurant & Bar or call (559) 674-0923.
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The Vineyard Restaurant is participating in the Fulton Street Party to celebrate the reopening of Fulton Street.
The event takes place on Saturday, October 21 from 3:00 p.m. to 10:00 p.m.
The Vineyard will be serving at the TW Patterson Building.
Pomegranate wine glazed duck confit with roasted root vegetables
- 3 tablespoons salt
- 1 teaspoon whole juniper berries, toasted and ground in a spice mill
- 4 skin-on bone-in duck legs, Frenched (see note)
- 6 cups duck fat
- 4 sprigs thyme
- 2 ¼-inch round slices of lemon
- 2 fresh bay leaves
- 1 head garlic, split in half horizontally
- In a small bowl, combine the salt and juniper. Place the duck legs on a parchment-lined sheet tray and season liberally with the juniper salt. Cover with plastic wrap and chill overnight or for up to two days.
- Remove the duck legs from the refrigerator and rinse and pat dry. Using a paring knife, make small pricks all over the skin. Melt the duck fat in an 8-quart Dutch oven or heavy-bottomed pot over medium heat until a deep-fry thermometer reads 200°. Add the duck legs, thyme, lemon, bay leaves and garlic and cook, maintaining a temperature of 190° to 210°, until the duck legs are very tender and there is no resistance when pulling the bones, about 2 to 2½ hours.
- Carefully remove the duck legs and set aside. Strain the duck fat through a fine-mesh sieve into a large bowl, leaving any cloudy liquid behind. Place the duck legs in a 4-quart Pyrex dish; pour the strained fat over the top until it covers the legs by 1 inch; cover and chill. The duck legs can be used right away or stored for up to a month. (Refrigerate the duck fat for other uses, such as frying potatoes or sautéing greens.)
- To serve, heat the oven to 400°. Remove the duck from its storing liquid and place skin-side up on an aluminum-lined sheet tray over a wire rack. Cook until golden brown and crisp, about 30 to 35 minutes.