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Duck confit with fig jam and smoky blue cheese

Chef, Lenny Redé
Wine Pairings:

Duck brings an elegance and perhaps an intimidation factor to the table that other poultry can’t quite match. Not to worry though, we have a shortcut that may require some strategic shopping but is an otherwise relatively simple dish to prepare that yields great rewards.

Toasted baguette, duck confit, fig jam and a little Smoky Blue cheese from Oregon’s Rogue Creamery, voila! The Rogue Smokey Blue is one of the best cheeses in the country and has the awards to prove it. If there is such a thing as a bucket list cheese, this is it. Paired with the savory duck and earthy fig jam, this is an appetizer that can hold up to the boldest of red wines. The complex black fruits and smoke that are Syrah answer the call of this rich, sweet and savory dish.

Rising Wines Collective has a number of wines that would create a magical food and wine pairing for the Duck Confit and we have selected the Troon 2020 Garrigue Syrah. The intense fruit of this Southern Oregon Syrah complements the complex, strong blue cheese flavors. The smokiness of the blue cheese returns the favor and plays with the inherent savory smoky character of the Syrah grape. Figs add the final flavor element bringing that earth fruitiness and stewed character that enhances the jamminess of this wonderful wine. Go ahead and go for duck, and raise a few eyebrows at your next buffet table.

Ingredients

  • 2 baguettes, sliced
  • ¼ cup olive oil
  • 2 confit duck legs 
  • 2 tbsp butter
  • 1 - 8.5 oz Jar Fig Jam 
  • 8 oz Rogue Creamery Smokey Blue cheese, or other superior quality blue cheese
Fresh sage in chiffonade for garnish

Steps

1.

Preheat the oven to 325 degrees F.

2.

Slice the baguette into ¼ inch slices. Spread out on a parchment lined cookie sheet. Brush with olive oil and bake for 10 – 12 minutes until crostini are lightly browned and baked all the way through.

3.

Place duck confit legs in a covered roasting pan, add butter and warm in an oven for 20 – 30 minutes. Remove from the oven and allow them to come to room temperature. When cool enough to handle, shred and remove any bones and cartilage.

4.

To build the crostini – spread each baguette slice with a teaspoon of fig jam, a tablespoon of shredded duck and top with a sliver of blue cheese and a sprinkle of sage chiffonade.

Chef Image

About Chef, Lenny Redé

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.