Duck Leg Confit

Duck leg confit, crescent rolls, and salad of broccoli, Brussels sprouts, kale, and chicory. Wine: Château Haut-Cadet Saint-Émilion Grand Cru 2015.

I can really only take credit for a vinaigrette and assembly. I have never made my own confit (I just needed to reheat and crisp the skin), and the salad is a pre-made mix. The crescents are from a readymade dough (they will look familiar to anyone who has followed my posts—I occasionally get them in bulk at Costco).

This was an absolutely delicious meal (duck confit is one of my favorite foods), though the wine was a disappointment—good, but far from spectacular. We love Bordeaux, and we rarely ever find one from either St. Émilion or Pomerol less than spectacular—though we also rarely ever find one from either area as cheap as this one was.