Jamey’s Duck Confit
I’ll call this a tap in, a lay-up, a no-brainer to keep it simple for Pop. I spend a good deal of time at The Fatted Calf here in Napa. My relationship with Taylor Boetticher, proprietor, is one of my faves Valley-wide. He and his wife Toponia have a penchant for all things fowl, cow and hog. Grab a leg of duck confit per person, cruise around the corner of Oxbow Market and pick up a few bundles of heirloom carrots and you’re on your way.
Ingredients
- Leg Duck Confit per person
- bundle heirloom carrots for every two folks
- olive oil
- salt
- pepper
- few sprigs fresh thyme
Instructions
- Pour yourself a glass of ’23 Pleasant Hill Pinot Noir for refreshment while cooking.
- Put a cast iron skillet on the stove at medium flame and add a few glugs of olive oil.
- Cut the tops off the carrots and use a vegetable peeler to take off the outer skin, and toss them into the heated skillet of oil.
- Add a pinch of salt and jiggle them around every 5 minutes or so...
- Meanwhile heat the oven to 350 F, then put the legs of duck confit onto a baking sheet and into the oven.
- In 10 minutes, max, they should be golden brown at which point you can turn them over, using tongs, for a final few minutes.
- Take the finished legs out of the oven.
- I usually pour the rendered duck fat into a ramekin for later use.
- Finish the carrots by turning up the flame to high for a final char to add a bit more nuance, being mindful not to burn them.
- I like to toss them with some leaves of fresh thyme and a little freshly grated black pepper.
- Plate up by spooning the carrots onto the plate and place the leg of confit right on top
- Another sprinkle of thyme leaves will add color and flavor.
- Wash it all down with what’s left of the wine and be sure to crack another bottle for guests.