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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: :

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