Duck Confit Soup

To the French, duck confit by itself ranks up there as the ultimate comfort food. Add the warming element of broth to make this Duck Confit Soup recipe as seen in The San Francisco Chronicle and it is the foodie’s equivalent to wrapping up oneself in a soft, warm blanket by the fireplace on a crisp autumn day. While we would not recommend transforming arbitrarily just any comfort food into a soup, this classic lends itself to the soup bowl most likely because duck confit is traditionally served on a bed of lentils which happen to make wonderful soup.

Red wine makes a perfect companion for this soup. Try a better quality Beaujolais Crus, made from 100 percent Gamay from Beaujolais, France, that offers a good mix of fruit with smooth tannins, almost like a more rustic Burgundy made from the Pinot Noir grape. Another tasty option is a medium-bodied Merlot with its cherry-berry base, which would serve to enhance the sweet duck meat. Besides complementing the flavor and richness of the dish, either one of these medium-bodied wines has the mouthfeel to hold up to the texture of the lentils. For the complete recipe, please visit www.sfgate.com .

--Felicia M. Sherbert