1. Preheat your oven to 350°F . Season both sides of the duck legs with salt, pepper, and fresh thyme. Place the duck legs skin-side up in a baking tray and bake for about 1 hour and 30 minutes, or until the skin is crispy and the meat is cooked through and tender.
2. While the duck is in the oven, prepare your salad. Core the apples and cut them into slices. Tear the radicchio into bite-sized pieces. Remove the stems from the kale and Swiss chard and chop them roughly. Massage the kale and Swiss chard with a bit of olive oil and a pinch of salt to make them tender. Slice or tear the fresh mozzarella into bite-sized pieces.
3. Toss the radicchio, massaged kale, and Swiss chard with olive oil, salt, and pepper. Arrange the fresh mozzarella and apples slices on top of the salad.
4. Make a balsamic reduction by simmering balsamic vinegar and honey in a small saucepan until it’s reduced by half.
5. Once the duck legs are ready, allow them to rest for a few minutes.  Drizzle the salad with the balsamic reduction.
6. Serve the duck legs with the salad on the side and pair with “My Fruit Trees” wine!

As for the pairing, the savory duck legs seasoned with thyme complement the rich, full-bodied flavors in “My Fruit Trees.” The balsamic reduction mirrors the acidity in the wine, while the honey in the reduction brings out its sweet fruit notes. The salad adds freshness and brightness to balance the richness of the duck. The crisp apples echo the wine’s fruity character, the bitterness of the radicchio, the pepperiness of the kale, and the mild earthiness of the Swiss chard add complexity, and the creamy mozzarella adds a mellow, comforting note, all of which harmonize beautifully with the varied flavors in my unique wine blend.