This recipe came from a wine advertisement in one of the many magazines I subscribe to–which magazine, I can’t recall, but the wine featured with the recipe was a Frei Brothers Alexander Valley Cab or Merlot.  I have been holding onto this recipe for a while because it involves me getting my hands on delicious duck confit.

While ordering some duck breasts for a client last week, I decided to indulge our palettes at the same time, and purchase a duck confit leg.  If you’re not familiar with the term, confit is the process of cooking a protein in its own fat along with salt and seasonings–a process which not only preserves the meat, but also flavors it marvelously.  You then shred the meat right off the bone, and add it into a lovely dish like this one (or just eat it on its own!)  I adored this recipe because on its own, duck confit is a pop of tastiness, but it was paired beautifully with dried, sweet cherries, wild and brown rice, a touch of vinegar and fresh herbs. The pairing of fresh dill and parsley was a delight….and yes, I served this dish with a glass of hearty red wine.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: brown rice, dried cherries, duck, duck confit, fresh dill, fresh parsley, wild rice, wine