Confit Duck, etc...

My first real attempts at the famous method of cooking the 'canard' is pretty much successful. Plenty of rich flavour, good tender texture and great accompaniments. Black lentils with seasonal vegetables and reduced stock, layers of potato baked with cream and thyme (Thanks Ted!). The confit duck was rick and textural, sauced with a duck jus sweetened with local quince and or Waikerie plums. This meal was with a
Chateau Laroque 2001 from St Emillion. Thankfully it was a good match and re ignited my love for well made Cabernet.