Camden Lifestyle Magazine Issue 02 "The Outdoors"
Camden Lifestyle is the magazine representing the very heart of South Georgia. There’s no place like Georgia - and together we bring the cities of the Florida/Georgia border to life through Camden Lifestyle. Our mission is to celebrate the outdoor life, from lush lands to gardens, from historical architecture to new developments, the pursuit of adventurous travel, from food and drink to visual splendor.
Camden Lifestyle is the magazine representing the very heart of South Georgia. There’s no place like Georgia - and together we bring the cities of the Florida/Georgia border to life through Camden Lifestyle. Our mission is to celebrate the outdoor life, from lush lands to gardens, from historical architecture to new developments, the pursuit of adventurous travel, from food and drink to visual splendor.
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Duck Confit
Sommelier Pairing: Penfolds Bin 51
Riesling
INGREDIENTS:
• 8 skin-on, bone-in duck legs
• 4 garlic cloves, Roasted
• Freshly ground black pepper
• 3 tablespoons kosher salt
• Fresh thyme
• 2 teaspoons brown mustard seeds
• Fresh rosemary
METHOD: Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with
garlic and season.
Preheat oven to 250°F. Arrange duck skin side down in a roasting pan or large Dutch oven and add thyme
sprigs, and 1/2 cup water. Cover pan with foil or lid and cook until fat is rendered (don’t be surprised: there
will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to
cook until meat is very tender and bones easily move when pulled, 2–2 1/2 hours longer.
Increase oven temperature to 400°F. Remove duck from fat and place, skin side up, on a rimmed baking
sheet; reserve fat for another use (sautéed potatoes & vegetables). Season duck with cracked pepper and
roast until skin is brown and crisp.
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