Duck Confit & Red Wine Vinegar Dressing with Matariki 2007 Taurus "A Celebration"
4 duck thighs
¼ cup coarse sea salt
2 gloves garlic, crushed
3cm piece ginger, grated
1 teaspoon juniper berries, crushed
4 cups duck fat
70gms rocket leaves
70gms radicchio leaves
Red Wine Vinegar Dressing
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
To make the red wine vinegar dressing place the vinegar, oil and sugar in a small bowl and whisk to combine, set aside.
Place the salt, garlic, ginger and juniper berries in a mortar and use a pestle to grind to a smooth paste. Set aside. Place the duck on a baking tray and rub the salt mixture into the skin and flesh. Cover and refrigerate for at least 2 hours.
Preheat the oven to 160 Celsius. Rinse the duck pieces, then wipe dry with kitchen towel. Pour the oil into a large ovenproof dish. Over low heat, warm oil to 120 celsius on a sugar thermometer and add the duck, cover with a lid. Place in the oven and cook for 2 hours or until the duck is tender. Remove the duck from the oil. Place on a wire rack to cool. Heat a non-stick frying pan over high heat and cook the duck skin side down for 3-4 minutes or until the skin is crispy. Turn and cook for another 2 minutes.
To serve, toss the rocket and radicchio in half the dressing, divide amongst 4 plates and top with duck. Spoon over the remaining dressing. In our house we also serve with a big bowl of duck fat potatoes! Serves 4.
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