As promised, here is the final product from my duck confit fun this past weekend. This dish is from Thomas Keller's Bouchon cookbook. If you like duck conift, this dish is worth checking out. The conift is browned to crispy on the outside, then warmed through in the oven. It is served over brussel sprouts and a mustard and creme fraiche sauce seasoned with shallots, thyme, and chives. The duck is meltingly tender and the texture contrast with the crispy skin is just delicious. An A+ dish.
With the confit we drank the 2007 Louis Jadot Savigny Les Beaune La Dominode. Duck confit and red Burgundy is as good as food and wine pairing gets. The 2007 was young, but showed great potential. It was lean and light on its feet as young SLB can be at times. Glad to have a few more to rest in the cellar for 5 years.