Duck Confit with Riesling Choucroute Serves 6
6 pekin style duck legs (5 lbs.) 2 oz kosher salt 4 whole cloves crushed 1 Tbsp. brown. sugar 1 tsp. crushed caraway 1 tsp. dry mustard 3 bay leaves, crushed Rendered duck fat
Mix all dry ingredients except bay leave and spread over the duck. Wrap in plastic; refrigerate overnight. Rinse off the spice mix; pat dry. Heat oven to 200 degrees. Place duck in an ovenproof pan and pour rendered fat over it. Sprinkle with bay leaves and cover with foil. Place pan on burner till fat begins to bubble, then place in oven for 6 to 8 hours. When done, most of the leg bone will be exposed and thigh meat will feel tender. Broil duck for 2 to 3 minutes to crisp the skin. Store (up to 3 weeks) with duck legs immersed completely in fat.
2 heads red cabbage/ core removed and julienned as thin as possible 1 1/2 cups pancetta, diced 2 cups sweet Riesling 1 1/2 cups apple cider vinegar 1/2 Tbsp. toasted, crushed caraway seed 1/2 Tbsp. toasted, crushed fennel seed Kosher salt Fresh ground pepper 1/2 cup chopped Italian parsley
In a heavy pan over medium-high heat, lightly brown the pancetta. Remove from pan, leaving fat. Turn heat down to medium, put in cabbage and cook it down until it's limp. Pour in Riesling and cook until the liquid disappears. Repeat with the vinegar. Add pancetta and spices; stir well. Season with salt and pepper. Cool completely. Fold in parsley and store in airtight container. Reheat in a saute pan, and serve with duck leg on top.