Skip to main content

The French Winophiles: Pinot Blanc-Braised Duck Over Caramelized Fennel and Mushrooms #winophiles


Welcome to the February event for The French Winophiles, a wine-swilling, food-loving group coordinated by Christy of Confessions of a Culinary Diva. We've made it around France. And by clicking on the following regions you can read my recipe post that includes the #winophiles round-up as well. So far, we've traveled - by tabletop and goblet - to the Loire Valley, Corsicathe SouthwestLanguedoc-Roussillon, Côtes du Rhône, Bordeaux, Champagne, and Burgundy.

To Alsace
Today we're headed to Alsace. And, after this, we'll be going back through the regions with a little bit more differentiation in that region. Fun! I love this group! And I'm having so much fun exploring wines and recipes that are unfamiliar to me.

from winefolly.com

Alsace, due to its location on the border of Germany and France, has been subject to a series of political tug-of-wars for years and years. Here's what I mean: at the end of the Thirty Years' War, in the mid-17th century, Alsace was given to France. Nearly 250 years later, at the end of the Franco-Prussian War, Alsace was seized by Germany. Post-WWI, it was once again part of France...until 1940 when Germany reclaimed it. And, finally, with the end of WWII, Alsace became French again and has stayed so ever since. You can see the effects of this on-going conflict in the languages spoken, the architecture, the cuisine, and the wine.

The  Round-Up

The Conversation
Join us for a live Twitter Chat Saturday, February 20th at 11 am EST/8 am PCT. You may join in the revelry by following hashtag #winophiles. A Vôtre Santé!

In My Glass...
Wine production in Alsace can be traced back to the Roman Empire. And nearly 90% of all Alsatian wine is white. The principal grapes are Riesling, Pinot Gris, Muscat and Gewurztraminer or Gewürztraminer; Alsatians prefer it without the umlaut, Germans use the umlaut.


For this event, I selected a Pinot Blanc from Alsace. Pale yellow in color with the tiniest hint of green, the wine was clear and bright. On the nose, it was grassy with some floral hints. On the tongue, it was refreshingly dry with medium acidity. It opened up quickly and was a nice foil to my braised duck.

On My Plate...

Ingredients
  • 4 duck legs
  • olive oil
  • 2 large onions, peeled thickly sliced
  • 2 small fennel bulbs, trimmed, thickly sliced, and divided
  • 1-1/2 C stock, preferably homemade
  • 1/2 C Pinot Blanc from Alsace
  • 2 C crisped mushrooms (I used a mixture of shiitake, oyster, and enoki mushrooms) - click for How To Crisp Mushrooms


Procedure
Preheat oven to 375 degrees F. In a Dutch oven, heat a splash of olive oil. Place duck legs, skin side down. Turn heat to medium. Cook for 6 to 7 minutes until the fat is rendered and the skin golden and crisped. Flip to the other side and cook for another 2 to 3 minutes.

Remove the duck to a plate. Place the onions and 1 sliced fennel in the Dutch oven. Lay the browned duck pieces on top. Pour in the stock and Pinot Blanc. Bring to a boil, cover, and place in the oven. Braise for 90 minutes.

Raise the temperature of the oven to 450 degrees. Return the duck to the oven, uncovered and roast for 15 to 20 minutes until the duck is browned and the skin on top crispy. In the meantime, crisp your mushrooms with the remaining fennel slices. 


To serve, plate the duck on a pile of caramelized fennel and mushrooms. Serve immediately.

Comments

  1. What a great looking dish Cam! And it sounds like that Pinot Blanc was a good choice! Cheers!

    ReplyDelete
  2. What a great looking dish Cam! And it sounds like that Pinot Blanc was a good choice! Cheers!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P