canard au cidre duck leg confit

Mike asked to cook Friday’s dinner. He had taken apart a duck to make one last batch of confit before it gets too warm out, and we had a bit of confit to use up from his last batch, so he looked for a preparation using that and the fresh duck breasts he had reserved. What he found was this, and it was amazing. He also made spatzle (hi Ann!) to accompany the dish, and I’m pretty certain I’m going to ask him to make it all the time.

Yann Chave Crozes Hermitage 2005

Wine Pairing: My contribution to the meal was the wine – a bottle of 2005 Yann Chave Crozes Hermitage with delicious spice and pepper notes.

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