In a medium saucepan, sauté rice over medium heat in 30 ml (2 tbsp) of duck fat until it begins to brown and release a nutty smell.
Pour duck stock over rice, then add the diced apple.
Add pepper to taste, and turn heat to low. Cover and cook for 15 min. or until rice is cooked. Remove from heat and set aside.
In a large oven-safe pan, sauté slices of the smoked duck breast in the rest of the duck fat until crispy. Remove from pan and set on paper towel.
Return pan to stovetop on medium heat and add confit legs. Heat for 7-8 minutes.
Finish by placing under the broiler.
Add garlic clove, cream and grilled slices of duck breast to rice and mix. Set aside.
Serve confit while hot on a bed of rice with apples and grilled smoked breast.
If making the creamy rice with apples in advance, add grilled smoked duck breast just before serving.
Recipe from David Vinas, professional chef
Merlot – Nouveau Monde
The texture of this dish calls for a wine with opulent structure, satiny tannins, and engaging aromas. When it asserts itself, the Merlot grape can be recognized by its silky-smooth texture. In New World terroirs, Merlot delivers a velvety and rich mouthfeel, which will pair charmingly with the confit and creamy rice.
For a bold option, try an Australian white made from an assemblage of Marsanne and Viognier varieties. These opulent wines with aromas of exotic fruit, dried fruit, and vanilla will marry the texture of the rice with the flavor of the apple. Serve at 10-12°C.
Hélène Dion Sommelier and Wine Columnist
Serve your red wine at 15-16°C