Duck, Salt, Pepper, Thyme, Tarragon, Garlic, Duck Fat, Blended Oil, Carrot, Onion, Fennel, Pork Butt, San Marzano Tomato, Bay Leaf, Parsley, Panko Breadcrumb, Cannellini Bean, Toulouse Sausage, Chicken Stock
How We Got Here:
The duck legs are first cured for 6 hours in salt, pepper, tarragon, thyme, and garlic. We then rinse and let air dry for another 6 hours. We then confit the duck legs in duck fat for 90 minutes until the meat begins to fall off the bone. The pork but is braised in a San Marzano tomato ragu for 90 minutes until the pork is fork tender. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: :