Duck Confit: Mundaka Carmel
Chef Brandon Miller (below) of Mundaka restaurant has taken confit to a new level with his spiced duck. The dish is marinated overnight in a variety of herbs, then slow roasted, and finally sauteed so the skin is crispy, and oven-baked to complete the preparation.
The confit is also paired with a Petite Sirah from Twisted Roots vineyards.
Named after a surf town in northern Spain, Mundaka is one of Carmel, California’s most popular restaurants, especially among chefs because of its late night hours.
