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Slow Braised Spiced Duck, Pumpkin White Bean Puree, Plum Pinot Sauce

Home/Slow Braised Spiced Duck, Pumpkin White Bean Puree, Plum Pinot Sauce

Slow Braised Spiced Duck, Pumpkin White Bean Puree, Plum Pinot Sauce

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Pair with 2015 Brooks Terue Pinot Noir

Braised Duck:

  • 4 duck legs
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon nutmeg, ground
  • 1 teaspoon pepper, freshly ground
  • 1 teaspoon coriander, ground
  • 1 tablespoon kosher salt
  • 1 cup white wine or stock

Preheat oven to 325. Combine all of the spices. Season duck with the spice mixture.
Place in a small roasting dish. Pour in the wine or stock and cover. Cook until vey
tender and easily shreddable. Shred duck and set aside.

Pumpkin White Bean Puree:

  • 1 cup pumpkin puree
  • 2 cups cannellini beans, cooked
  • Kosher salt
  • Olive oil

In a blender, puree the pumpkin and beans. Slowly drizzle in enough oil to make a
smooth consistency. Salt to taste.

Plum-Pinot Noir Sauce:

  • 1 cup plums, chopped
  • 1 cup pinot noir
  • 1/2 cup homemade barbecue sauce
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon honey
  • Salt to taste

Combine all ingredients in a sauce pan. Cook until plums are very soft. Puree in a
blender until smooth. Add little water if needed to achieve sauce like consistency.

Grapes:

  • 1 cup red seedless grapes, destemmed
  • Olive oil
  • Salt

Preheat oven to 400. Place grapes on a baking sheet ad drizzle with a little olive oil.

Sprinkle with salt. Roast about 5-7 minutes. Grapes should be slightly brown but still in
tact.

Sage Oil:

  • 1 cup neutral oil
  • 1/2 bunch of sage leaves

In a small sauce pan heat oil until hot but not smoking. Add sage and cook until crispy.
About 3 minutes. Set aside to cool.

For plating:
Divide pumpkin bean puree among 4 plates in a large dollop in the center of each plate.
Place some shredded duck on top. Drizzle with plum pinot noir sauce. Top with a few
roasted grapes. Drizzle with some sage oil and a few crispy sage leaves.

Abby McManigle, Executive Chef, Brooks Winery

2017-10-03T12:59:03+00:00