Duck Confit with Arugula, Pomegranate and Walnuts

A featured Wine Club recipe for Montagne Russe.
Duck Confit with Arugula, Pomegranate and Walnuts


This French classic is a perfect pairing with the Montagne Russo Pinot Noir in your most recent wine club shipment.

Yield: 4
Prep Time: 20 Minutes
Cook Time: 480 Minutes


For the Duck:
• 1/4 cup kosher salt
• 1 bay leaf, broken into pieces
• 2 Tbs chopped thyme
• 1/8 cup packed Italian parsley leaves
• 1 tsp black peppercorns
• 3 8-ounce whole Pekin (Long Island) duck legs
• 3-4 cups Rendered duck fat, melted

For the Dressing:
• 1/3 cup of virgin olive oil
• ¼ cup of pomegranate juice
• 1 Tbs of whole grain mustard
• 1 grind of pepper
• ½ tsp of orange zest

For the Salad:
• 6 cups of winter greens – my preference is baby arugula
• ½ cup of toasted walnuts
• 1 pint of pomegranate seeds


For the Duck:
24 hours before serving, in a food processor or spice grinder, grind the salt, pepper and herbs. The salt should have a nice pale green color. Take the 3 large duck legs and rub the salt mixture all over them, then refrigerate under plastic over night.

The next day, rinse the legs of all the salt under cold water and pat dry with paper towels. Lay the duck legs in a small pan and pour in the duck fat until the top of the legs are just covered. Place the pan in the oven at 180 degrees (200 is ok if your oven doesn’t go that low). Cook for 8 hours.

Once done, pull the duck legs out of the fat and drain in a sieve. Save the duck fat as you can store it in the freezer for 6-12 months.

For the Salad Dressing:
While the legs are cooling to room temperature, whisk together all of the salad dressing ingredients.

Once you have a nice emulsion, adjust the thickness with either more olive oil or more juice. Place your arugula, or other winter greens (endive, kale, etc.) in a large mixing bowl. Dress the salad greens with the vinaigrette. As a chef, I prefer to plate the greens at this point. Divide the salad onto four plates. Once the duck legs are at room temperature, peal off the skin, and break apart the duck meat into fork size bites. The meat should fall off the bone. Divide the meat over the four plates. Sprinkle with walnuts and pomegranate seeds. Serve immediately. I choose not to add any salt to the vinaigrette, as duck confit can be a bit on the saltier side, but add salt and pepper to your taste.