Tag Archives: cooking with wine

Muscovy Duck Breast Recipe: The finished dish! Succulent, sweet and gorgeous.

Beautiful Pairings: A Delicious Duck Breast Recipe With Wine And Figs

Muscovy Duck Breast Recipe: Start with delicious duck breasts and sweet ripe figs.

Muscovy Duck Breast Recipe: Start with delicious duck breasts and sweet ripe figs.

We’re in the midst of the most beautiful season, the peak of autumn, filled with the blazing red of fall foliage and vibrant orange of pumpkin patches. Culinary speaking, autumn is a lovely time for cooking, with gorgeous seasonal ingredients bringing flavor and color to our tables, and the weather allowing for heartier main dishes with meats. Today we’re featuring a duck breast recipe that highlights some of our favorite ingredients: earthy duck breast, sweet figs and voluptuous wine.

This duck breast recipe starts with boneless Muscovy duck breasts. Muscovy duck is a fabulous flavorful fowl meat, with a bold and succulent flavor, much more complex than what you would expect. Paired with the sweet figs cooked in Beaujolais wine, it’s absolute perfection – a sophisticate melding of sweet and salty flavors, a buttery on the inside yet crispy on the outside texture, and just a sublimely rich dish.

Muscovy Duck Breast Recipe: The finished dish! Succulent, sweet and gorgeous.

Muscovy Duck Breast Recipe: The finished dish! Succulent, sweet and gorgeous.

Cooking Tips For Our Muscovy Duck Breast Recipe

This duck breast recipe is simple, but there are some things to know.

  • Muscovy duck breast should always be cooked medium (or medium rare). Overcook it, and it’ll be dry and tough. So…
  • Use a kitchen thermometer if you have one, to make sure you don’t overcook it. Our duck breast is ready once the inside temperature reaches 120 degrees.
  • Look for the ripest figs you can find, they’re the sweetest! They should be soft (but not mushy), and have small wrinkles on the skin.
  • You don’t need oil or butter for this Muscovy duck breast recipe; the duck meat itself has enough fat to cook to perfection by itself.
  • Save the rendered fat from the pan where you cooked the duck breast, this concoction is full of delicious flavor and perfect for sautéing veggies or potatoes
  • Serve with your favorite red wine, especially great with Burgundy wine or Pinot Noir.

 

Duck Breast With Wine-Poached Figs

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 2

Duck Breast With Wine-Poached Figs

A delicious combination of perfectly-cooked succulent duck breast, paired with a reduction of sweet figs in Beaujolais wine.

Ingredients

  • 2 boneless Muscovy duck breasts
  • 6 figs
  • 1 stick of cinnamon
  • 1 bay leaf
  • 2 cup of Beaujolais wine
  • 2 cup of Chianti wine
  • 1 cup of sugar
  • 2 large Yukon gold potatoes
  • Salt and pepper
  • Parsley for garnish

Instructions

  1. Add 2 cups of Beaujolais wine, 2 cups of Chianti wine, of sugar, bay leaf and cinnamon stick to a medium pot, over medium heat. Bring to a boil, then remove from the stove, and add the whole figs. Bring back to a boil and simmer for about 10/15 minutes over medium heat.
  2. Remove the wine and fig mix from the stove, then carefully remove the figs one by one and place them in a double bowl with ice. Leave to cool. Once the figs are fully cooled down, mix them back up with the wine sauce. If you want, do this one day in advance and keep the sauce in the refrigerator until you use it.
  3. Pre-heat the oven to 350.
  4. Peel and dice the potatoes into ½-inch thick cubes. Pour some flour on a shallow dish, and toss the potatoes, very lightly coating them in flour.
  5. Place a sauté pan over medium-high heat, drizzle some olive oil, and sauté the potatoes until lightly browned. Transfer the potatoes to a shallow oven pan, salt and bake until fully cooked (about 10/15 minutes).
  6. While the potatoes are baking, prep the duck breast.
  7. With a sharp knife, score diagonal and horizontal lines (diamond pattern) on the skin side of the duck. Season with salt and pepper on both sides.
  8. Place the duck breast skin-side down on a large sauté pan, over medium heat, and sauté until golden brown (no butter or oil needed here!). Flip, and cook the other side.
  9. Once the duck breast is ready, remove from the pan and plate, adding the potatoes (garnish them with parsley). Cut the figs in half and heat the wine sauce, pouring over the duck breast.
http://www.gourmetfoodstore.com/gourmet-food-blog/duck-breast-recipe-with-wine-and-figs/

Products from this post:

Muscovy Duck Breast – Boneless >
Cinnamon Sticks >
Gourmet Salt >

Coq Au Vin Recipe: slow cooker gourmet style.

Cooking With Wine: A Delicious Coq Au Vin Recipe

There’s a wise saying that says, “you only need four things in life – family, friends, great food and great wine“….ok, so we just made that up…but doesn’t it just ring true?! Today we’re featuring a classic dish that is cooked with great wine, and is the perfect meal to share with friends and family: Coq Au Vin!

Cooking with Wine: Coq-Au-Vin Recipe

Cooking with wine: Coq-Au-Vin recipe. Ph: I-Hua Lim. www.msihua.com

One of the most well known of French cuisine dishes, the classic Coq Au Vin recipe – which easily translates into “chicken in wine” (but sounds oh-so much fancier in French) is a sort of rustic country recipe given a sophisticated twist. The ingredients are farm basics – chicken and fresh vegetables.  But it’s that robust flavor of a fine red wine that gives this dish that sensual, luxurious touch.

COQ AU VIN RECIPE ESSENTIALS:  THYME, WINE & TIME

There are several steps to a Coq Au Vin recipe, and a most important ingredient: patience. Although the dish is called simply Chicken in Wine, it should really be called SLOW-Cooked chicken in wine…you’ll need wine and time! This recipe needs long cooking times, because the idea is to break down the meat until it’s superbly tender, with nary a hint of toughness, and for the flavors of the vegetables, wine and aromatics to fully blend in together so that every bite is bursting with flavor.

Cooking with wine: Essentials for the perfect Coq-Au-Vin recipe.

Cooking with wine: Essentials for the perfect Coq-Au-Vin recipe.
Photos: Left: Zsuzsanna Kilian Center: Bev Lloyd-Roberts LRPS Right: bert8k

SLOW FOOD, SLOW COOKER!

Since this is one of those “classic French cuisine” dishes, you’ll find tons of results out there for Coq Au Vin recipe. However, the recipe we’re featuring this week was a standout. Slow Cooked Coq Au Vin by I-Hua, from The Chronicles of Ms. I-Hua & The Boy, an amazing cooking blog from beautiful Australia.  Find more fun and delicious recipes by I-Hua at www.msihua.com.

This Coq Au Vin recipe might be “slow cooked” but it’s definitely not time consuming. I-Hua’s trick is using a slow cooker for the job, maintaining all the beauty of this traditional recipe but using the modern time-saving device to avoid slaving over the stove. The result is an amazingly tender chicken, incredibly flavorful, perfect to feed a crowd of hungry and exacting foodies!

Cooking With Wine: Coq-Au-Vin

Rating: 51

Prep Time: 30 minutes

Cook Time: 6 hours

Yield: 6 servings (approx)

Cooking With Wine: Coq-Au-Vin

Ingredients

  • 1 whole Chicken (chopped into 8 pieces - thigh, drumstick, breast & wings)
  • 7 oz of Bacon (cut into batons)
  • 2 cups (500ml) of Beaujolais Red Wine
  • 1/2 cup (125ml) of Semi-Sweet Sherry Wine
  • 2 1/2 cups of Chicken Stock
  • 1 Tbsp. of Olive Oil
  • 1 Tbsp. of Tomato Paste
  • 2 stalks of Carrot (chop into 2-inch pieces)
  • 12-15 Pickled Pearl Onions (from a jar)
  • 7oz of Button Mushrooms (trimmed & halved)
  • 4 cloves of Garlic (chopped finely)
  • 1 large Onion (chopped finely)
  • 4 sprigs of Thyme
  • 1 Bay Leaf
  • Parsley Leaf (chopped finely) for garnishing
  • 1 Tbsp of Plain Flour
  • Salt & Pepper to taste

Instructions

  1. In a large pan, heat olive oil on medium heat and fry the bacon batons until most of the fat is rendered. Transfer speck to a bowl.
  2. In the same pan (on medium heat), brown the thighs, drumsticks and wings on both sides. This should take about 3-4 minutes each side. Remove chicken pieces.
  3. Place chicken breast (skin side down) in the same pan and fry for 2 minutes and remove.
  4. Transfer fat from the pan into a separate bowl (for the slurry) but keep at least 2 tablespoons of it in the pan.
  5. Return the pan to medium heat and add chopped onion. When the onion starts to soften, add in garlic and cook until fragrant (careful not to burn the garlic).
  6. Pour in the Sweet Sherry and start deglazing the pan by scrapping off the fond at the bottom of the pan.
  7. Once most of the liquid is evaporated, add in the Beaujolais wine, chicken stock, thyme, bay leaf, carrots and tomato paste. Simmer (low heat) for 5 minutes.
  8. Place chicken pieces and speck into the slow cooker. Pour contents from the pan into the slow cooker, making sure that the chicken pieces are covered with liquid (add more chicken stock if required).
  9. Cook on low for 4-5 hours (or until meat is very tender). Add in pickled pearl onions and mushrooms at the last hour.
  10. Transfer chicken pieces, speck, pickled onions and mushroom from the slow cooker to a dish and cover to keep warm.
  11. Strain your stock from the slow cooker through a fine sieve and discard any herbs, chopped onions & garlic.
  12. Heat the stock in a pan (on medium heat) to reduce it a bit. Using the fat kept earlier, mix 2 tablespoons of fat with 1 tablespoon of flour to make your thickener.
  13. Add 1 teaspoon of the flour and fat mixture at a time and stir into the sauce. Do this until you are happy with the thickness of the sauce.
  14. If you prefer a thicker sauce, keep adding more of the flour and fat mix, but keep in mind that you might not have enough sauce to cover the chicken.
  15. Once the sauce is done, return the chicken pieces and other ingredients into the pan to reheat and coat with the sauce. Season with salt and pepper.
  16. Transfer to a serving dish and garnish with chopped parsley.

Notes

Cook time includes slow cooker time.

http://www.gourmetfoodstore.com/gourmet-food-blog/coq-au-vin-recipe/

COQ AU VINE RECIPE & WINE TIP

A Coq Au Vin recipe usually calls for Burgundy wine (the region where this dish originates), but this rule is not set in stone – you can use Beaujolais (which is the wine of choice for our feature recipe), or any other full-bodied red. It doesn’t even have to be French…but to be truly authentic, it should be!