Crispy Duck Confit Ensalate, Sweet Zinfandel Vinaigrette

This decadent dish can be enjoyed anytime of the year. We have paired it with our Blend 24 (we recommend slightly chilled for this dish) for the perfect balance of fruit presence and spice. The slightly bitter greens used in this recipe off set the wine in an amazingly wonderful way. Blend 24

4 each duck legs & thighs
1 cup kosher salt
1 cup granulated sugar
1 head garlic, cloves removed
4 sprigs fresh rosemary
4 lbs duck fat rendered

Sweet Zinfandel Vinaigrette
1 750ml bottle red zinfandel
1 cup sugar
2 tbs lemon juice
1 cup extra virgin olive oil
Salt and pepper to taste

Glazed Pearl Onions
2 lbs pearl onions (pealed)
4 oz-unsalted butter
Salt and pepper to taste

2 heads escarole
2 heads radicchio
2 heads frisee
1 cup packed fresh mint leaves
1 cup shaved Parmesan

Duck Confit
First cure the duck. Mix salt and sugar together and sprinkle half into a shallow pan. Layer duck legs in pan with garlic cloves and rosemary. Cover with the remaining salt and sugar mixture. Wrap tight with plastic wrap and allow to cure for 48 hours. Remove the duck from the pan and rinse thoroughly, pat dry with a towel. Place duck in a shallow baking dish, and cover with the rendered duck fat. Place baking dish on the stovetop over low heat, until fat barely comes to a simmer. Carefully wrap with aluminum foil, and bake @ 225 degrees for 6 hours or until meat easily falls off bone. Cool @ room temperature. When cool remove the duck from the fat and pull the meat off the bone in large chunks. Reserve the fat for later use.

Sweet Zinfandel Vinaigrette
Whisk the wine and sugar together. Bring red zinfandel to a simmer and reduce over low heat till syrupy (about _ cup by volume). Cool to room temperature. Whisk in olive oil and lemon juice and adjust seasoning with salt and pepper. Keep refrigerated until ready to use.

Glazed Pearl Onions
Place onions in a shallow sauté pan. Fill with water till onions are barely covered. Place butter on top and season with salt and pepper. Bring to a simmer over medium heat. Onions are finished when the water has evaporated and the onions have absorbed the butter. The onions will be tender and there will be a small amount of buttery liquid in the pan. Remove onions from the pan and allow to cool.

Chop escarole and radicchio into ribbons and soak in ice water. Clean frisee by removing dark green tops and core. Separate the pale green leaves of the frisee and soak in ice water. Dry all lettuces in a salad spinner, and reserve in a mixing bowl. Warm _ cup duck fat in a large sauté pan. Add pulled duck confit and crisp over medium heat. Add pearl onions to re-warm and pour duck -onion mixture into a mixing bowl with mint. Fold in lettuces and dress with red-zinfandel vinaigrette. Season to taste with salt and pepper. Garnish with shaved Parmesan cheese and serve.