Yield 2 servings

  • 3 duck legs
  • duck fat (about 2lb)
  • 3 bay leaf
  • 3 c wheat berries
  • 1 diced onion
  • 2 clove garlic (finely diced)
  • 1 bunch of winter greens ( collard, mustard, or kale)
  • 1 c of dried fruit ( I like currents but any dark fruit will do)
  • s and p to taste

Start by placing the duck in the fat with the bay leaf in a shallow cake pan. Cover the dish and place in a 350 degree oven for 4 hours. When the duck is done, pull out of the fat and shred the meat and discard the bone and tendon. Take a tablespoon of the duck fat and place in a large pot over medium heat. Sauté the onion until translucent
then toss in the wheat berries and garlic. After the wheat berries have cooked for about 5 minutes add enough water to cover and cook until the water is gone. When the water is gone, taste the wheat berries; if they are not soft, add more water and cook until soft. Into the pot add the greens, fruit and duck and cook for about 10 minutes. Salt and pepper to taste and enjoy.

Serve with Novelty Hill 2009 Stillwater Creek Vineyard Cabernet Sauvignon

Recipe Courtesy of Winery Chef Josh Slaughter

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