In the Gascony and Basque region of south-western France, people with good palates and time on their hands gave us something very special. They found a way to preserve the meat of geese, ducks and pigs for as long as six months: The Art of Confit.
But it’s the confit duck beloved by all of France and much of the world that is their most lasting gift. Confit duck is a French dish made with whole duck. All the pieces of duck are used to produce the meal. Each part can have a specific destination in traditional cooking. Like the neck, that is being used for an invigorating soup, the garbure. Duck confit is considered one of the finest French dishes.
To celebrate Bastille Day next week, Tattersalls will be crisping up Fernando’s very own Confit Duck from Hawkesbury region of NSW or Wimmera region of Victoria. The dish will be available from Tuesday to Friday, during lunch and dinner time. These confit duck legs are the best we have found. Soft and smooth like butter, both the fat and the meat deliver the most wonderful aromatic flavour. Hints of nutmeg, garlic & bay leaves will give you a mouthful to remember. Perfectly seasoned and quite simply outstanding, this dish will blow your taste buds away.
To accentuate the taste even more, we will be pairing this with a Coravined glass of the 2017 Gala Estate Pinot Noir, flavours of dark cherries and star anise to complement the herbs & spices used in this dish.
