Duck is a popular meat in France, where Les Dangereux Cuvee Rouge also takes its inspiration. Whilst it looks tricky at first the recipe is simple to produce at home, but leave plenty of time for the meet to slow-cook. The seared vegetables and braised lentils help to make this a comforting and delicious meal.
We love: The is dish rich and dark, without being over-powering and the wines freshness and acidity helps cut that richness and adds depth and character to the flavours on your plate.
Alternative pairings: Chef Craig developed this specific dish for Catchpole & Co. Les Dangereux Cuvee Rouge, but you can also enjoy it with other fine Bordeaux-style blends like Kronendal Mirari. It also goes very well with organic DeReuck Cabernet Sauvignon 2012.
Duck leg confit
with braised lentils and seared root vegetables
2 onions, roughly chopped
Peel the carrots then cut into chunks. Place the carrots in a pot filled with boiling water until very soft, approx.. 15 minutes.
Sauté onions in the butter until brown and soft. Add the onions and carrots into a blender then blend until smooth. Then pass through a fine sieve. Gently heat before serving.
4 duck leg confit
Olive/Vegetable Oil or Duck Fat
Pre heat the oven to 130 Celsius
Place duck legs into a deep baking tray filled with half olive oil and half vegetable oil. Or, if you can get duck
fat even better. Oil must cover the duck legs completely.
Bake for 4 hours.
2 cups of lentils
1 fine diced onion
50 ml duck fat, or 50/50 vegetable oil and olive oil (together)
4 sprigs of thyme
Soak lentils in water for 30 minutes. Half way through, put on a pot of salted water and bring to boil. Add lentils and cook for 7 minutes.
Strain lentils. Sauté fine diced onions and thyme in duck fat and add the lentils, just to heat through.
2 pearl onions
4 medium carrots
Rinse the leek then cut into 4 cylindrical portions, then blanche.
Sear in a pan with 10ml olive oil before serving.
Boil the pearl onions in a pot of water for 3-5minutes then refresh in cold water to arrest the cooking. Peel the pearl onions then sear before serving (as above).
Peel carrots, cut into desired shape. Blanche in boiling water until al-dente. Then sear in the same pan again before serving.
Reduce beef stock by simmering down until the desired thickness is reached.