Friday's Dinner and Wine
Since wine tastings are temporarily suspended during these socially distanced times, we'll be showcasing our wines a little differently, by pairing them with a weekly dish recipe you can easily make at home with ingredients you can shop for on the Salty Market website.
This week's dish: duck leg confit with creamy bacon green beans and carrot and arugula salad with balsamic marinated strawberries and aged parmesan.
Ingredients: Jurgielewicz Duck Leg Confit (precooked and individually packaged)
For the salad: arugula, strawberries, red onion, Monari aged balsamic vinegar, Dalla Dona aged parmesan wedge
For the side dish: green beans, carrot, onion, Beeler applewood smoked bacon, Alouette garlic and herb spread
Now let's get started! The duck leg is fully cooked, but frozen, so make sure you give it some time to thaw before heating in the oven. Preheat your oven at 350, set your duck leg on a foil lined baking tray and cover with foil. According to the instructions, the leg takes about 20min to cook, so get going on your side dishes. (Inside tip: since it's a fully cooked item, you can even throw it in the oven frozen, just cook it for longer while covered in foil, until desired temperature is reached).
For the salad: mix 2oz of balsamic vinegar with 3-4oz extra virgin olive oil and half a tablespoon of salt in small bowl. Thinly slice a quarter of a red onion (we'll use the rest for the green beans) and add to the bowl. Quarter half a pack of strawberries and add to the bowl as well. Mix thoroughly so that everything is coated in dressing and set aside. Thinly slice 3-4oz of the parmesan and set aside for when time comes to assemble.
For the side dish: cut up half of the bacon and cook on medium-high heat in a nonstick pan. Slice up the rest of your red onion. When the bacon starts to brown and stick to the bottom of the pan, add a dash of wine (we like to use a bit of whatever wine we'll be serving with dinner, in this case we used the delicious Dopp Creek Pinot Noir, to insure that the final pairing is a hit). Add your sliced onion and keep
stirring until the onion softens. Add your green beans, salt to taste, another dash of wine and turn the heat to medium-low. Cover and cook, stirring occasionally, for 15-20min. This recipe will yield a soft, fully cooked, creamy texture for the green beans. If you prefer more body and crunch to your green beans, adjust your cooking time accordingly. While the green beans are cooking, use a vegetable peeler to peel your carrot into long ribbons. Check on the duck and if it's heated through take the foil cover off and set your oven to broil for another 5min, to crisp up the skin. Add the carrot ribbons to the green beans and cook them together for about 3 minutes. Turn the heat off and add a quarter of the Alouette cheese spread container. Stir it in over the residual heat to coat your green beans and carrots.
Take your duck leg out of the oven and let it rest. While it's resting, mix your arugula with the marinated strawberries and onions and top with the sliced parmesan.
For pairing with the dinner, we picked a red and a white wine that would complement the duck, as well as the smoke in the green beans, the sweetness of the strawberries and the peppery bite of the arugula. For the red, try this meal with a glass of the Dopp Creek pinot noir. We love this wine because it's an elegant Oregon red, bright and juicy to elevate the duck protein, yet with enough character from 3 years of age to add chew and weight to the sweetness of your vegetables and salad dressing.
The white pick of the week is the Bastianich Friulano. This amazing white is wonderfully food-friendly, with enough body to pair well throughout the entire meal. The Friulano grape, originally called Sauvignon Vert, is reminiscent of mineral French Sauvignon Blancs, but layered with ripe pear flavor and notes of citrus and almond. Excellent with roasted fowl of any kind, duck confit in particular, thus ideal companion to this week's featured meal. Enjoy and please share pictures of your meal, letting us know what you think of this recipe and pairing! Social media tag @saltymarket.