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Recipes To Pair With Wine


Chef Charlie Palmer will help you make the most of duck and a few other simple ingredients.

 Recipes To Pair With Wine


Dining Tip: Spice-Crusted Duck Breast with Braised Endive

A recipe from chef Charlie Palmer that matches well with Shiraz

• 6 Moulard duck breasts
• 1/4 cup coriander seeds
• 1/4 cup fennel seeds
• 2 tbs. cumin seeds
• 2 tbs. whole white peppercorns
• 6 whole cloves
• 1 medium yellow onion, coarsely chopped
• 1/2 carrot, coarsely chopped
• 1/2 celery stalk, coarsely chopped
• 2 cloves garlic, peeled and smashed
• 1 sprig thyme
• 1 sprig rosemary
• 1 cup red wine
• 2 cups chicken stock
• Salt and pepper to taste
• Braised endive (recipe follows)
• Chives, for garnish

1. Trim most of the fat from the duck breasts (note: Moulard ducks are particularly fatty, so you’ll want to cut off about half of the fat). Score the remaining fat (but not through to the meat) in a crisscross pattern.

2. Grind the coriander, fennel, cumin, peppercorns, and cloves together in a mortar and pestle. Transfer to a plate and press the duck breasts, fat side down, into the spices.

3. Place the duck breasts in a large nonstick sauté pan. Slowly render them over medium heat, basting them occasionally with the rendered fat. Cook the breasts to 130°F (use an instant-read thermometer) for medium. Allow the duck to rest for five to seven minutes before slicing.

4. Drain the fat from pan; keep any meat that has stuck to the pan. Add the onions, carrots, celery, garlic and herbs. Cook the vegetables until caramelized. Deglaze the pan with red wine. Add the chicken stock and reduce by half. Strain the jus into a clean saucepan and bring it to a boil. Skim off the surface fat and reduce until the stock has a sauce-like consistency. Season with salt and pepper to taste. Serve the sliced breasts over the endive, garnished with the jus and chives. Serves 6.

For the braised endive:
• 1 tbs. olive oil
• 1 medium shallot, minced
• 2 Belgian endives, halved lengthwise
• 1 tbs. rice wine vinegar
• 1/2 lemon, juiced
• 1/2 orange, juiced
• 1 tbs. butter
• Salt and pepper to taste

1. Sauté the minced shallot in olive oil until soft. Add the endives, cut side down, and sauté until lightly browned.

2. Deglaze the pan with rice wine vinegar. Add the lemon and orange juices. Allow the endive to braise until tender, approximately 10 min. Whisk in the butter and season with salt and pepper to taste.


Macaroni and Cheese

Recipe adapted from Cooking for Comfort by Marian Burros.

• 2 tablespoons butter
• 1 cup onion, finely diced
• 2 tablespoons flour
• 2 cups milk
• 1 tablespoon mustard
• 12 ounces cheddar cheese
• ½ pound macaroni or cavatappi
• Salt and pepper
• ¼ teaspoon red pepper flakes (optional)
• 2 ounces Parmigiano-Reggiano

1. Melt the butter over medium heat in a pan that is large enough to hold all the ingredients. Add the onion, and cook, stirring; do not brown. Sprinkle in the flour while continuing to stir. Add the milk, and stir briskly with a whisk for several minutes. Turn off the heat, and add the mustard and the cheddar, stirring until smooth.

2. Preheat the oven to 400° F. Cook the pasta until it is almost done. Drain, and fold it into the sauce while hot. Salt and pepper to taste. Stir in the red pepper flakes if using. Transfer the pasta to a casserole dish. (I use a round, 9-inch ceramic that’s 5 inches deep.) Sprinkle Parmigiano-Reggiano on top. Bake for 30 minutes. Serve immediately. Serves 4.

For a light and crisp white:
Serve the dish as described above. You can also add blanched vegetables, such as cauliflower, scallions, peas or broccoli. Or substitute a lighter cheese, such as fresh goat cheese or mozzarella, for half of the cheddar.

For a round and fruity white: Add a handful of chopped, browned mushrooms before baking; button mushrooms are fine, but morels or porcini will give more flavor. Or substitute a smoked gouda or mozzarella for a quarter of the cheddar.

For a rich and oaky white: Add slivered bits of ham before baking; baked ham is fine, but country ham or Spanish serrano will add more flavor. Or substitute 1 cup of half-and-half for half of the milk.

Wine pairing:  Chardonnay or Pinot Noir.



Linguine With Rock Shrimp, Anchovies and Aglio e Olio

• 6 tablespoons extra-virgin olive oil
• ¼ cup peeled, thinly sliced garlic
• 1 pint fish stock or bottled clam juice
• Sea or kosher salt
• Freshly ground black pepper
• 1 pound rock shrimp, peeled, or regular medium-size fresh shrimp, peeled and halved crosswise
• 4 to 6 anchovies, minced
• 1 pound linguine, cooked al dente
• ¼ cup chopped flat-leaf parsley

1. In a large, heavy-bottomed saucepan, heat 3 tablespoons olive oil over medium heat. Add the garlic, and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the fish stock, increase the heat to high, and bring to a boil. Reduce the heat to medium, and simmer for 10 minutes. Season with salt and pepper.

2. In a large sauté pan or Dutch oven, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the shrimp and anchovies, and cook until the shrimp just turns pink, about 3 minutes. Add the linguine, parsley and fish stock, and bring to a brisk simmer while tossing. Adjust the seasoning if necessary, and toss again. Serve immediately. Serves 6 to 8 as part of a multicourse meal.

Wine pairing:  Sauvignon Blanc or Sangiovese.

7 Responses to “Recipes To Pair With Wine”

  1. triactol says:

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  2. Gary England says:

    can i repost this info in my blog? ill just give you a linkback filipino recipe


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