8 cups rendered duck fat
½ cup course salt
¼ cup sugar
8 sprigs fresh rosemary
2 tsp spice mixture (equal amounts of pure cocoa powder, cloves, nutmeg, white pepper, cinnamon & thyme)
½ cup good quality cocoa powder
¼ tsp cloves
¼ tsp cinnamon
¼ tsp black pepper
¼ cup brown sugar
4 T olive oil
Combine ingredients and sprinkle on the duck confit, before reheating.
Russian River Valley Pinot Noir
Rinse and pat dry the duck legs. Rub with salt, sugar and spices. Place legs in a pan flesh sides together sandwiching sprigs of rosemary between them. Cover and let cure at least 24 hours.
In a heavy bottom sauté pan, sear the skin side of the duck until golden brown. Place duck legs in a large stockpot and cover with rendered duck fat. Let simmer for approximately 1 ½-2 hours. Do not let fat boil. When meat has shrunk up the bone, remove from fat and set aside. At this point, the duck can be stored and will just get better in time. To store, place into a large clean ceramic crock and cover with strained duck fat. Store in refrigerator for up to 4 months.
To enjoy now, rub cooled duck legs with cocoa rub and place in the bottom of a roasting pan. Add ½ cup chicken stock and cover with foil. Heat the duck for 1 hour at 350 degrees. Serve with your favorite side dish. Serves 10
~Chef Robin Lehnhoff-McCray
*these are available from your butcher or sometimes sold in freezer section of grocer.