Breasts of Duckling Bigarde and Confit de Canard

"I've got some confit decanard in the oven, Phonse."
"The duck? Yes, lovely. Since I ate that here I've given thought to raising ducks. I swear, Dave, that was the best duck I ever did eat."

Preparation requires a large carving knife and a paring knife, both very sharp, a large cutting surface on which to work, two large bowls, a dutch oven, a stock pot, course salt and three good ducks. Start in the morning.

Have a drink of brandy. On the leg above the point where the thigh meets the main body of the duck, use the paring knife to cut the skin of the leg free. With the carving knife cut the leg and thighs from the duck, reserve. Remove all the skin and fat from the rest of the duck taking care not to damage the breast, cover and refrigerate overnight. In a bowl place three of the duck legs, cover with a level tablespoon of course salt, repeat process for two more layers, cover and refrigerate over night.

Use the paring knife to remove the duck breasts from the breast bone. Set aside in refrigerator. Place all the remaining duck including giblets in the stock pot. Roast for one hour and 325 degrees, then cover with water and cook on stove top. After some hours pour off stock and reduce.

Breasts of Duckling Brigarde. In a shallow pan sauté some shallots, introduce 12 skinless sections of orange and zest of six oranges. Deglaze with juice of six fresh oranges and half glass of Grand Marnier. Add duck stock and reduce until consistency is slightly runnier than a jam.

In a shallow pan, fry the duck breast in clarified butter until brown, add above sauce. Serve with rice/wild rice mixture and baby bok choy.

People with money would serve a mature Sauternes with this. A more affordable option is botrytis-affected, so sweet or semi-sweet, Riesling from Germany or Australia.

Confit de Canard. The next day place the reserved duck skin in the dutch oven, place in 335 degree oven for several hours until all the duck fat has been rendered out. Remove crackling from fat. On stove top keep fat just below boil. Introduce duck legs and cook slowly for 2 hours. Making sure all the duck is covered by fat refrigerate for at least three days and for up to two months. Serve by simply reheating in hot oven until skin is crispy or add to Cassoulet (a baked French stew of beans and various meats).

This duck goes great with lots of different red wines from the rustic to the very fine.