Viognier: January 2008 Archives

Duck Confit

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Chef's Recipe Notes:

This was our spin on duck a l'orange. Duck confit takes a real commitment to make. If you are looking for something simpler, you could use two seared duck breasts instead, sliced on top of each salad.
DUSKIE ESTES AND JOHN STEWART - Chefs and co-owners - Zazu

FOOD+WINE PAIRING
Salads can be a tough food to pair with. The aromatics in Viognier work with the bitter and pepper found in salad greens' ginger and five-spice powder. The exotic citrus blossom and honeysuckle notes align with the kumquat dressing. The rich, viscous nature that a Viognier can have works with the duck confit.
-- Chef JOHN STEWART

INGREDIENTS
Serves 6 to 8

DUCK

  • 1 shallot, sliced in rings
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon Chinese five-spice powder
  • 3/4 cup olive oil
  • Kosher salt and fresh ground black  pepper, to taste
  • 1/2 cup kumquats, thinly sliced
  • 1/2 cup Viognier
  • 2 tablespoons sugar
  • 1/4 cup sherry vinegar
  • 1 pound watercress, frisée and other  young lettuces, washed
  • 2 legs duck confit, picked


John Stewart and Duskie Estes
Chefs and co-owners
Zazu

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