2006 Syrah – Duck Confit with Mashed White Beans

2006 Syrah – A Cote-Rotie (Northern Rhone) style Syrah that was co-fermented with 3% Viognier. Gamey notes are infused with black cherries & aromatic spices. The elegant tannins deliver a long, full finish.

Duck Confit with Mashed White Beans

Serves 4

Duck Confit

4 duck legs
4 teaspoons salt
2 T fresh thyme, minced
2 tsp fresh rosemary, minced
2 bay leaves, crushed
2-3 cups canola or grapeseed oil

Combine the herbs and salt. Rub the salt mixture into the duck legs. Place the duck legs in a large Ziploc bag, place in fridge and let marinate for 24 hours. Remove duck from bag, rinse and pat dry.

Preheat the oven to 350F.

Place duck in the bottom of a small baking dish. The dish should be just big enough to hold the duck in a single layer, skin side up, covering the bottom completely. Cover with the oil. The oil should just cover the top. If it doesn’t quite cover, pour in a bit more oil until it does.

Put duck in oven and reduce to 200F. Bake, uncovered at 200F for 3 hours. Turn the oven off and let cool inside oven for 30 minutes. Remove from oil- serve.

Mashed White Beans

2 cups dried white beans, soaked overnight
1 large sprig of fresh rosemary
2T fresh thyme, minced
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
3 T extra virgin olive oil

Place soaked beans in a large pot and cover with 2 inches of water. Add the rosemary and thyme. Bring to a boil. Lower the heat, and simmer until tender (about 30 minutes).

Remove and discard the rosemary; drain the beans, reserving the cooking water.

Add the garlic to the hot beans. Mash the beans and add cooking water until they acquire a smooth, thick consistency. Season beans to taste with salt and black pepper. Serve topped with a drizzle of extra-virgin olive oil.