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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.

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.

Click here to follow on Facebook.

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.

Click here to learn more about the event.

Pomegranate wine glazed duck confit with roasted root vegetables


Ingredients:


  • 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


Directions:


  1. 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.
  2. 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.
  3. 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.)
  4. 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.


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