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.