This month the Italian Food, Wine & Travel - #ItalianFWT - blogging group is traveling to Valle d'Aosta. Follow along the journey with my other Valdostano fans. You can also chat with us live this Saturday morning at 11am EST on Twitter at #ItalianFWT. Hope to see you there!
To Valle d'Aosta
The Other #ItalianFWT Offerings...
- Vino Travels – Swept away to the Alpine region of the Valle d'Aosta
- Culinary Adventures with Camilla - Pluot-Glazed Duck Legs and Les CretesTorrette 2011
- Rockin Red Blog - Over the Hills and Far Away
- Enofylz Wine Blog - Veal Ribs with Fontina with Valle d'Aosta Torrette Superieur #ItalianFWT
- Cooking Chat - Ziti with Kale Pesto and Roasted Broccoli
- Food Wine Click - They Sure Love Fontina in the Valle d'Aosta
- Confessions of a Culinary Diva - Valle d'Aosta Fonduta & Wine
- The Wining Hour - Valle d'Aosta Petit Rouge & Fontina
In the Glass...
On the Plate...
Initially, I had thought to make a fonduta, a traditional fondue from Valle d'Aosta. I even bought Fontina cheese. Twice. And twice I came home to find the boys with the block of cheese, a knife, and some bread. I took that as a sign: I was not destined to make fonduta for this event.
- 4 duck legs
- 2 large onions, peeled and cubed
- 1 small fennel bulb, trimmed and thickly sliced
- 2 C diced celery root
- 1-1/2 C stock, preferably homemade
- 1/2 C red wine
- 1/4 C dried blueberries
- 1/4 C cubed pluot + some slices reserved for plating
- 1 C cubed pluots
- 4 T organic granulated sugar
- 1/4 C red wine
- 1/4 C water
- pinch of Szechuan peppercorns
- pinch of cardamom
- freshly ground salt
- freshly ground pepper
Quick Pluot Jam
Just before serving, spoon some of the pluot jam over the duck legs, spreading it thinly over the skin. Return to the oven for 3 minutes. To serve, plate the duck. Garnish with slices of pluot.