Duck Confit with Spicy Pickled Raisins, from the October 2013 Bon Appétit. I so wanted to love this! The flavors were very nice, and the duck came out over cooked and tough--would probably reduce the time at high heat to crisp the skin. It gets a 3.
Served with sautéed mushrooms and garden tomatoes.
Wine: Gilles Barges Côtes Rôtie Cuvée du Plessy 2007--a fabulous wine, but not well matched to the spiciness of the pepper in the duck recipe.
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