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Duck Confit with Cherry Glaze and Farro Salad
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Duck Confit with Cherry-Balsamic Glaze and Farro Salad

Recipe Date: September 3, 2019
Yield: 4 Servings
Prep: PT90M 90 minutes | Cook: 90 minutes
Total Time: PT180M 3 hour
Difficulty: Medium
Measurements: Imperial (US)

This duck confit recipe pairs perfectly with our McClellan Estate Vineyard Malbec. The rich duck tempers the tannins and is balanced by the vibrant acidity. The nuttiness of the salad bolsters the bright fruit flavors, and the cherry and red wine sauce meld perfectly into the wine's persistent finish.


Duck Confit:

  • Salt and pepper to taste
  • 4 large duck legs and thighs (attached), about 3 pounds
  • ½ teaspoon juniper berries
  • 5 sprigs fresh thyme
  • About 4 cups rendered duck fat or lard  

Cherry Balsamic Glaze:

  • ¾ cup of dry red wine
  • ¼ cup of balsamic vinegar
  • ½ cup of dried cherries

Farro Salad:

  • 2 cups of cooked farro
  • Reserved cherries from glaze
  • ¼ cup of toasted slivered almonds
  • 1 cup arugula
  • 2 teaspoons sherry vinegar
  • 2 Tablespoons of olive oil
  • Salt and pepper to taste
  • 1 teaspoon fresh chopped parsley


Duck Confit:

Season the duck legs to your liking with salt and pepper; refrigerate for at least 4 hours or up to 24 hours.

Preheat the oven to 225 degrees. Remove duck legs from fridge and place in Dutch oven with juniper and thyme.

Heat fat until hot and pour over duck legs, cover and place in oven. Cook for approximately 90 minutes or until legs are tender when pierced with a toothpick and the meat begins to pull away from the bone. Allow to cool at room temperature for about 1 hour.

Using a spatula, carefully remove the leg to keep the meat, skin and bone intact. Place on a plate and refrigerate for 30 minutes to firm up. Strain fat and reserve ¼ cup at room temperature.

When ready to serve, preheat oven to 325 degrees. Set duck (skin side down) in a sauté pan over medium high heat with ¼ cup duck fat. Flip duck leg and place in oven for 8-10 minutes until hot.

Cherry Balsamic Glaze:

Add red wine, balsamic vinegar and dried cherries to a non-reactive sauce pan. Turn heat to medium and simmer for 10 minutes.

Strain out cherries (reserve for farro salad) and return liquids to pot. Reduce on low heat until thickened. Reserve warm until ready to plate.

Farro Salad:

Combine reserved cherries, farro, almonds, parsley and arugula; season to taste with salt and pepper.

Toss with olive oil to coat and then with sherry vinegar.

To plate:

Place a pile of salad in the center of the plate, top with duck leg and swirl glaze around the outside.