Duck Leg Confit with Summer Vegetable Hash

Duck leg confit

You can never go wrong serving duck with Pinot Noir, for these two were meant to be enjoyed together and are one of the classic food and wine pairings. The fragrance of fennel, coriander and cloves in this dish will match the soft spiciness found in Pinot Noir and the rich duck meat will be balanced by the bright red fruit and cleansing acidity found in the wine. A perfect pairing.

Yields 4 cured duck legs


  • 4 each Duck legs
  • 1 cup Organic cane sugar
  • 1 cup Vancouver Island salt
  • 1 tsp. Ground coriander
  • 1 tsp. Ground cloves
  • 1 tsp. Ground fennel seed
  • 1 tsp. Ground star anise
  • 1 lemon Lemon Zest
  • 2 cloves Garlic cloves minced
  • 2 litres Rendered Melted duck fat


  • Mix all ingredients together except duck legs and fat
  • Toss duck legs in salt cure mixture
  • Cure over night or for 12 hours.
  • Rinse all cure off duck legs
  • Place duck legs into a 4 litre sauce pan, pour rendered melted duck fat over to cover. Cover with lid
  • Place duck legs in a oven set to 215 degrees. Cook for 8 hours or until fork tender and meat separates from top of leg bone



  • Onion minced
  • 2 cloves Garlic minced
  • 4 ounces Chanterelle mushrooms
  • 2 ears Corn off the cob
  • 1 pound Russian Blue Potatoes
  • 2 tablespoons Mustard
  • 1 teaspoon Lemon Juice
  • 1/4 cup Chicken stock
  • 2 tablespoons Butter
  • 2 tablespoons Chopped chives
  • 1 teaspoon Chopped Thyme
  • Salt and pepper to taste


  • Saute chanterelle mushrooms in 2 tablespoons oil
  • Add garlic and onions, saute 1 minute
  • Add remaining ingredients excepted butter and herbs
  • Cook until stock has reduced down and coated all the vegetables
  • Finish with butter and herbs
  • Season to taste

Credit: Recipe and images provided by Chef Bradford Boisvert of Amuse on the Vineyard, Vancouver Island