Asian Duck Confit with Red Cabbage Slaw

The Art of Curing-Master Curing Salt Asian Duck Confit with Red Cabbage Slaw Southeast Asian Gravlox with Avocado Salsa Spicy Fried Chicken Michael Ruhlman’s Spinach - Arugula Salad and Warm Bacon-Shallot Vinaigrette using Housemade Bacon WINE NOTES Sullivan Vineyards Red Ink: One of the more interesting styles of wine coming from California is a meritage. Meritage (pronounced like ‘heritage’) is American-style Bordeaux red wine, usually cabernet sauvignon-based that is blended with different amounts of merlot, malbec, petite verdot and cabernet franc. This wine is full of blue/black fruits and very rich. Great with this chicken and the confit. Louis Latour Chablis La Chanfleure: Chablis is chardonnay from the Chablis region of Burgundy. The climate is fairly northern and the dry, stony land gives a distinct ‘green’ flavor to these wines -- full of flint and sour apple. Great with salted and cured fish and meat as a wine that takes the back seat to the dish.		Asian Duck Confit with Red Cabbage Slaw Serves 4 9 duck legs 2 cups Master Curing Salt 4 shallots, sliced 1 tablespoon Chinese five spice 2 tablespoons minced ginger ½ bunch cilantro, hand torn ½ quart olive oil ½ quart canola oil 1 head red cabbage, cored and shredded 3 tablespoons naturally brewed rice vinegar 1 tablespoon cured oil In a large bowl, mix the Master Curing Salt, shallots, Chinese five spice, ginger and cilantro. In a 9x11 baking dish, lay a thin layer of the mix down, rub each leg well all over and place on top of the mixture. Top with any remaining mix. Place in fridge and cure over night (18 hours). Flip them once at the 12 hour mark. (Tip: I usually just fry one up to check for saltiness, hence the extra leg.) Pre-heat an oven to 250 degrees. When cured properly, rub off all the salt cure and place in a casserole. Cover completely in the two oils and cover. Place in the oven and bring to a very, very slow bubble. Cook for about 3 hours until the meat is almost falling off the bone. Remove casserole from the oven and let come to room temperature. Store legs in oil. To make the salad, toss the cabbage with the naturally brewed rice vinegar and oil. Place a small mound on a plate and top with hot duck leg. If using the legs the next day, pan sear them until crisp in a non-stick pan.


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