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Confit Duck Leg  With Bordelaise Lentils, Smoked Parsley & Sauce Vierge

Confit Duck Leg

Preparation time
45 Mins
Cooking time
2 hours plus curing

with Bordelaise Lentils, Smoked Parsley & Sauce Vierge

The spectacular McLaren Vale region, long recognised as a mecca for gourmet food and wine lovers, is home to some of the most dynamic winemakers in the country. Among their ranks is Serafino, a family-owned and operated winery that has helped drive Australia’s embrace of new wave varietals like Tempranillo – that Serafino’s assistant winemaker and talented home chef, Gian Maglieri, particularly enjoys with this confit duck dish from the Serafino restaurant.



4 duck Marylands (250g-300g each), Frenched

100g sea

6 sprigs

2 garlic cloves, sliced

10 black peppercorns                                             

2 juniper berries

4 bay leaves

800g duck fat


2 large ripe tomatoes, peeled, deseeded and finely diced

2 tablespoons chopped tarragon leaves

2 tablespoons chopped flat leaf parsley

2 tablespoons chopped chervil

1 clove garlic, crushed

150ml olive oil

10ml tarragon vinegar

Salt and white pepper to season


500ml flavoursome dry red wine

2 eschallots, finely diced

3 sprigs thyme

1 bay leaf

375ml beef stock

1 tablespoon fresh chopped flat leaf parsley

60g cold butter, chopped

Salt and pepper

Salt and white pepper to season


200g French lentils, soaked overnight in water


1 clove garlic, peeled

4 bunches flat leaf parsley, leaves picked

100g crème fraîche

Pinch of nutmeg

Salt and white pepper, to season

30g unsalted butter


1.    Place duck legs in an airtight container in a single layer. Combine salt, thyme, garlic, peppercorns, juniper berries and bay leaves in a bowl. Toss with duck to coat evenly. Seal and refrigerate to cure for 2 hours or longer, if time permits.

2.    Pre-heat oven to 130°C. Wipe the salt from the duck, rinse duck and pat dry with paper towels. Place duck legs in a single layer in a casserole dish along with garlic and bay leaves. Place duck fat in a saucepan and heat until melted, then pour fat over duck legs until completely submerged. Cook duck in oven for 2 hours or until meat is very tender.  3.   For sauce vierge: Combine all ingredients in a bowl. Set aside to infuse until ready to serve.

4.    For Bordelaise jus: Combine red wine, eschallots, thyme and bay leaf. Bring to the boil, reduce heat, and simmer uncovered for 15 minutes or until reduced by half. Add beef stock and parsley, bring to the boil. Reduce heat and simmer uncovered for 15-20 minutes. Strain through a fine sieve and discard herbs. 

5.    Return sauce to same cleaned pan, and stir in butter piece by piece over low heat until sauce is smooth. 

6.    For Bordelaise lentils: Gently cook the lentils in the jus over a low heat for
20 minutes, or until tender.

7.    For parsley cream: Bring 2 litres of salted water and garlic to the boil. Add parsley leaves, cook for 5 minutes. Strain and refresh in cold water. Dry off well.

8.    Combine parsley, crème fraîche and nutmeg in a saucepan over low heat. Cook for 1-2 minutes. Place in a food processor and process to form a paste. Season to taste and stir in butter.

9.         To serve: Place sauce vierge, parsley cream and lentils on plate, top with duck and garnish with extra parsley leaves.


Wine Match:

Serafino Bellissimo Tempranillo 2019

Preparation time
45 Mins
Cooking time
2 hours plus curing


Two Blues Sauvignon Blanc 2014
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