Tuesday, September 11, 2012

Food and Wine Pairing: 2 Fly Cabernet Shiraz and Warm Duck and Smoked Bacon Salad

2 Fly Wines Private Label 2010 Cabernet Shiraz Blend
60% Cabernet 40% Shiraz

This wine was specially crafted using award winning 93 point grapes from one of our exclusive wineries. It is an incredible value that exemplifies the quality 2Fly Wines is known for.

Food and Wine Pairing: The smokyness of the bacon offsets the dark berry flavors of this Cab Shiraz blend, while the port wine and rich butteryness of the duck stock tones down, sweetens slightly and enhances the slight dryness of this red. The balsamic dressing lends a nice counterpoint to the finish, enhancing the lingering black cherry and dried berry flavors.

Warm Duck and Smoked Bacon Salad

  • 4 duck legs
  • 1 cup port wine
  • 1 1/2 cups duck stock (or strong chicken stock)
  • 2 cloves roasted garlic mashed
  • 1 head romaine lettuce shredded
  • 1 cup mix fresh herb sprigs, dill, basil, chives, parsley, mint
  • 2 oz. watercress
  • 2 dozen green beans, blanched
  • 3 tomatoes, ripe beefsteak, wedged
  • 4 oz. ½ inch sliced cooked good quality thick sliced, smoked bacon, I prefer Nueske's as it has the best smoked flavor.

  • 2 Tbs. Balsamic Vinegar
  • 1 Tbs. fresh Lemon Juice
  • 1/2 cup pure olive oil
  • 1 tsp. whole grain mustard
  • Kosher salt and pepper to taste.
-Combine vinegar, lemon and mustard and whisk in olive oil.

To cook the duck legs:
Sear the duck legs off in a cast iron pan, remove the legs and then pour off the duck fat. Deglaze the pan with the port wine and add in the duck stock as well as adding the duck legs and the mashed roasted garlic. Simmer over medium heat for about an hour or until duck falls easily from the bone. Strain the liquid from the duck legs and let the duck cool slightly.

Assemble the lettuce, herbs, watercress, beans and tomatoes on plates.

Strip the duck meat from the bones and along with the bacon, top the lettuce mix, drizzle the dressing over the top.

Serves 2 people

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