Duck Confit! It's what's for dinner.
This fully cooked, exceptionally flavorful duck leg is cured in duck fat, garlic, shallots, salt, sugar and spices. Just reheat at 425 degrees until skin is crispy and serve atop polenta, white bean stew or pick the meat and add to a mixed green salad with dolce gorgonzola, our tart Michigan cherries and sweet moscatel vinaigrette.
Enjoy with robust red wines such as Cabernet Franc, Merlot and Shiraz.