The Best Duck Confit with HimalaSalt & Organic 4 Pepper Blend

I haven't had red meat since I was about 9 years old, with the exception of when I was on Pine Ridge Reservation in South Dakota a few years ago, where we were doing an indigenous permaculture project, raising a wind generator, and installing solar panels on a community center for Alex Whiteplume, the leading advocate for legalizing hemp production in the United States. We were in the middle of nowhere, and the food wagon arrived bearing fry bread and buffalo stew. I was starving, I ate it with gratitude, and must have needed it because my brain started working in hyperdrive. It changed my view about eating animal food from time to time, so I tried duck and have been looking for the perfect duck since... luckily I found it almost in my backyard, prepared by celebrated chef William Merelle, at Rouge in West Stockbridge, MA. If you like, or love duck, you have to try this recipe!

William, and Maggie his wife, are a very beautiful people, globally minded, locally rooted, warm and kind with international flair - which shows in their beautiful Provence inspired restaurant.


Duck Confit
Recipe by William Merelle
Chef/Owner Rouge Restaurant

12 Duck legs and 24 Duck Wings
8 oz HimalaSalt
1 bunch Rosemary
1 bunch Thyme
3 ounces Coriander
3 ounces Himala Peppercorn Blend
10 Pieces of Shallot
10 garlic cloves
Puree garlic and shallots in a food processor, add Rosemary and Thyme . Combine coriander, Himalasalt Peppercorns and Himalsalt, puree for one minute. Mix the mixture with the duck on a deep hotel pan, drums standing up. Place in the fridge for 24 hours, then bake for 2 hours at 350.

Let the duck cool off for 4 hours in the fat. Decant the duck from the grease. Oven Bake the Duck at 400 for 10 minutes on a sizzle plate, Or deep fry for 5 minutes. Serve with or without your choice sauce. Serves 10-12 people.

Opening its doors on Bastille day 2002, Rouge Restaurant and Bistro has quickly become Berkshire county's premier dining experience. Chef/Owner William Merelle and his wife Maggie have recently remodeled the 18th century landmark building located on 3 Center Street in the vibrant heart of West Stockbridge, enlarging Rouge and making it even more inviting, delectable, and memorable. In this culinary sanctuary for food and wine lovers alike, the dinner menu offers a full a la carte menu with vegan and vegetarian options while the bar menu features tapas and sandwiches. Visit Rouge.