Duck Confit with Rodrigues pear wine

4 duck legs

1 lemon

Sugar

Salt (kosher)

(3-1) salt-sugar

duck fat

Take two strips of lemon zest for each duck leg and place them under the skin. Heavily sprinkle the salt/sugar mixture evenly all over the duck legs and set for 12 hours. Rinse with cold water.

Submersed in duck fat, cook legs at 150 degrees for approx 1.5 hours. Remove and let cool.

Rodrigues Pear wine jus

Miropox

1 L Dark duck stock

500 ml Rodrigues pear wine

Pinch of Chinese 5 spice

tsp lemon juice

Lightly brown the miropox, then add the pear wine and spice.

Reduce to a Glaze and splash it with a tsp lemon juice. 

http://www.rodrigueswinery.com/