Duck Confit with Red Onion Jam on a Crouton
Serve with St. Supéry Élu
This preparation is a little involved, but your hard work will be amply rewarded by a delicious appetizer or first course that will dazzle your guests
For the Confit:
4 duck legs and thighs
2 tablespoons kosher salt
¼ teaspoon ground pepper
1 bay leaf – crushed
4 juniper berries – crushed
½ teaspoon garlic – chopped
Rendered duck fat or canola oil as needed
Mix all seasoning and coat the duck pieces. Place in a container and cover with plastic wrap. Refrigerate overnight. Brush off excess seasoning mixture and stew the duck pieces in duck fat or canola oil to cover until very tender. This will take about 2 - 3 hours in a 300-degree oven. Remove from the fat and allow to cool. Remove the fat & bones and shred the meat.
For the Red Onion Confit:
1 medium red onion
1 tablespoon olive oil
1 pinch of salt
¼ cup St. Supery Cabernet Sauvignon
3 tablespoons balsamic vinegar
Slice the red onion very thin. Heat the olive oil in a non-reactive saucepan and add the onion. Add the salt and cook over a low heat until the onions are very tender. Add the wine and balsamic vinegar and allow to reduce until almost dry. Cool to room temperature.
For the Croutons:
Thinly slice a baguette and brush with olive oil. Place in a 350-degree oven until lightly browned.
Place about a tablespoon of the shredded duck on a crouton and top with a half-teaspoon of red onion jam
Yield about 4 cups