Duck Confit with Pinot Cherries and Roast Sweet Potato Mash
Arrange duck legs in a single layer in a large non-metal dish. Combine salt, onion, garlic and thyme together and rub all over duck legs. Cover and refrigerate for 2 hours. Rinse salt from duck, pat dry with absorbent paper and arrange in a single layer in a large baking dish. Pour Moro Pure Olive Oil over duck legs and bake for 3 hours at 100°C until very tender. Allow to cool to room temperature then refrigerate until required. To cook, remove duck legs from oil and cook in a hot non-stick pan on both sides until skin is crisp and meat is heated through. Serve with Sweet Potato Mash, Pinot Cherries and syrup. Note: To keep duck confit for longer periods (several weeks) ensure the duck is kept in a non-metal dish and is totally submerged in oil.
Poached Pinot Cherries
Heat pinot, sugar and cloves in a saucepan until dissolved then boil without stirring for 5-10 minutes until reduced by 2/3. Stir in vinegar and simmer a further 5 minutes. Season to taste. Pour over cherries and allow to cool, stirring occasionally. Allow to stand for at least one hour and serve with duck confit.