This is one of the most commonly asked question when we speak about wine so we have decided to share with you one food&wine pairing per week to give you ideas and tips for your future meals.
LA PETITE VANGUARD GRENACHE // DUCK TERRINE
On the palate, I am a little box of pomegranate and cranberry juice. I have some considerable depth of flavor. Red fruit and soft herbs on the palate with glide across the palate, a crisp finish, and a sense of refreshment while drinking.
There is also a lively acidity that makes I am an excellent candidate for pairing with tomato-based dishes, or salty aperitifs in the heart of summer. Well-paired with a duck terrine.
2 (1 1⁄2-lb.) mallard ducks
Salt and freshly ground black pepper
1 tbsp. extra-virgin olive oil
1⁄4 cup cognac
4 sprigs fresh thyme
4 sprigs fresh parsley
1 medium yellow onion, peeled and halved
1 carrot, peeled and halved
1 clove garlic, peeled and minced
1⁄2 cup fresh bread crumbs
500g fatback (ask butcher to slice into thin sheets for a terrine)
100g ground veal
100g ground pork
100g ground nutmeg
1⁄4 tsp. ground juniper berries
100g pistachios, shelled
100g foie gras, cut into 3 2" pieces
Rinse ducks and pat dry. Remove skin, then remove meat, setting leg meat and bones aside. Cut breast meat into 1⁄2" strips, season with salt and pepper, and place in a bowl with oil, cognac, and 2 sprigs each of the thyme and parsley. Cover and marinate in refrigerator for 2 hours.
For broth, place duck bones, onions, carrots, remaining thyme and parsley, 1⁄2 tsp. salt, and 4 cups water in a saucepan. Bring to boil over high heat, then reduce heat to medium, and simmer until reduced to 1⁄2 cup, about 1 1⁄4 hours. Strain.
Preheat oven to 350°. Mix broth, garlic, and bread crumbs in a small bowl to make a paste. Finely chop reserved leg meat and place in a medium bowl. Chop enough fatback to make 1⁄3 cup, then add to leg meat with bread paste, veal, pork, egg, nutmeg, juniper berries, pistachios, and 1 tbsp. salt. Mix well with a wooden spoon.
Cut 1 sheet of fatback into 3 small pieces, then use each to individually wrap foie gras. Line a 1 1⁄2-quart terrine with remaining fatback, allowing a 2" overhang. Spoon half the meat mixture into terrine. Lay half the strips of marinated breast meat on top, then place wrapped foie gras in the center. Top with remaining breast meat, then with remaining meat mixture. Fold over fatback to enclose. Cover, place in a pan and add enough hot water to come halfway up the side. Cook in oven until juices run clear, about 1 1⁄4 hours. Cool. Pour off juices.
Cut a piece of cardboard to fit into terrine. Wrap cardboard in aluminum foil, place in terrine, and weigh down with a few cans. Refrigerate for at least 2 hours. Remove cardboard lid, run a thin knife under warm water, then slide around edge of terrine. Invert onto a platter. Serve chilled. (Store in refrigerator for up to one week.)