Autumn Spiced Duck Confit with Cranberry-Orange Glaze


4 Duck Legs

1 qt Rendered Duck Fat

Autumn Spice Blend: Cinnamon, Nutmeg, Allspice, Garam Marsala, salt &  pepper

1 cup orange juice

Zest of 1 Orange

1 cup of dried cranberries (or 1.5 cups fresh)

½ cup of white sugar

1 cinnamon stick

1 star anise

2 juniper berries

4 allspice cloves

½ cup Pinot Noir

Coat duck legs generously with spice mixture and let marinate overnight in refrigerator (or at least 3 hours). Preheat oven to 300 degrees. Place legs in large dutch oven pot, cover with rendered duck fat and place in oven for 2 hours. Before serving and glazing, remove legs from fat, place on sheet pan skin-side up and put under broiler for 3 – 5 minutes until brown and crispy.

Put all ingredients except for Pinot Noir into small sauce pot and place over medium-high heat. Let liquid reduce by half. Strain solids out and return to sauce pot adding the Pinot. Reduce for another minute or two until shiny and thick enough to coat a spoon. Drizzle over crispy duck legs and enjoy with a glass of the amazing 2014 Handwritten Pinot Noir and some fabulous friends!