Have duck and a heated affair this Thanksgiving!

Tuesday, November 22, 2011
By Tricia Stevens
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If you want to try something different for Thanksgiving this year, instead of stuffing yourself with turkey, have another kind of bird– duck! No doubt, your guests will be very impressed!

Duck in Porchetta Ragu
(Recipe courtesy of Chef Sara Jenkins, Porsena and Porchetta Restaurants in New York City)
Wine Pairing: Montefalco Rosso DOC by Arnaldo Caprai
(Serves 6-8)

Ingredients for the sauce
1 Small onion diced
1 Large carrot diced
2 Stalks of celery diced
1 Small leek diced
2 Cloves of garlic diced
4 Sprigs sage
2 Tablespoons fresh thyme leaves
2 Tablespoons chopped flat leaf parsley
2 Tablespoons wild fennel pollen
¼ Pound prosciutto fat, guanciale or pancetta finely diced
2 Pounds ground duck meat
2 Tablespoons extra virgin olive oil
2 Tablespoons Italian tomato double concentrate
1 Cup of water
Salt and pepper

Ingredients for the pasta
1 Pound dried artisanal maccheroncini
¼ Cup freshly grated Parmigiano Reggiano

Directions
1. Slowly render out the prosciutto fat in olive oil over low heat in the bottom of a large, heavy bottomed pan.
2. When the fat begins to render clear, add the vegetables, herbs and fennel pollen.
3. Cook gently over low heat until the onions are translucent for about five minutes.
4. Dissolve the tomato concentrate in the cup of warm water and pour over the cooking vegetables.
5. Slowly simmer until the water evaporates for about ten minutes.
6. Add the ground meat and a healthy pinch of salt.
7. Stir vigorously until the duck meat is totally broken up and no longer raw.
8. Braise in its own liquid on low heat stirring occasionally for 45 minute to an hour.
9. Cook pasta in boiling, salted water according to package instructions.
10. Drain water.
11. Toss pasta immediately with sauce and dress with Parmigiano Reggiano.
12. Adjust the seasoning and serve immediately.

Heated Affair
(Recipe courtesy of Partida Brand Ambassador Jacques Bezuidenhout)

Ingredients
2 oz Partida Anejo Tequila
6 oz Hot Spiced Apple Cider
Heavy Cream

Apple Cider Preparation
1. In a pot add Organic Apple Juice.
2. Add winter spices like Cloves, Cinnamon Stick, All Spice, and Orange Peel.
3. Start of by adding a few cloves one cinnamon stick etc so as to find the right-spiced apple cider flavor. You can always add more spice later.
4. Bring everything to a low heat for about 15 minutes.
5. Taste for flavor.
6. When the desired flavor is reached then take off stove.
7. Strain out all the spices and orange peel.
8. Serve warm and enjoy!

Preparation
1. In a small warm wine glass add Tequila and hot apple cider.
2. Float heavy cream.
3. Garnish: Grate fresh Nutmeg over cream.


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