' Willamette Valley Vineyards - Pinot Noir Duck Confit

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Pinot Noir Duck Confit

Pinot Noir Duck Confit
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 23 hours
Cook Time: 8 hours

8 duck legs

2 quarts duck fat

1/2 cup brown sugar

1/4 tsp clove

1 orange, zest & juice

1/2 cup white sugar

1/4 oz parsley chopped

1 tbsp fresh ginger, grated

1 cup kosher salt

1/4 oz thyme, chopped

4 oz Pinot Noir

2 tsp lavender

1/4 oz sage, chopped

1/4 tsp cinnamon

1 garlic clove


This sophisticated dish is a winning recipe that would be best served with garlic mashed potatoes and green beans. We also suggest pairing it with our 2010 Hannah Pinot Noir because of its rich and juicy aromas of red fruits, red licorice, cherry cola, and plum, complemented by complex notes of vanilla and powdered cola. 


Mix all ingredients except legs and fat. Once combined, coat legs and place into container that you can place another container on top of and press with heavy weights for 36 hours. Remove legs from cure and rinse. Melt duck fat in stock pot and place dried duck as tightly packed as possible into pot with fat, being sure that all legs are covered. Braise at 250° for 8 hours or until tender. 

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