Duck Confit with Cherry-Balsamic Glaze and Farro Salad | Seven Hills Winery
This duck confit recipe pairs perfectly with our Klipsun Vineyard Cabernet Sauvignon.
Ingredients
- Salt and pepper to taste
- 4 large duck legs and thighs (attached), about 3 pounds
- ½ teaspoon juniper berries
- 5 sprigs fresh thyme
- About 4 cups rendered duck fat or lard
- ¾ cup of dry red wine
- ¼ cup of balsamic vinegar
- ½ cup of dried cherries
- 2 cups of cooked farro
- Reserved cherries from glaze
- ¼ cup of toasted slivered almonds
- 1 cup arugula
- 2 teaspoons sherry vinegar
- 2 Tablespoons of olive oil
- 1 teaspoon fresh chopped parsley
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