Drinking Tawny? Try...

Duck Rillettes

Matched with Chateau Reynella 16 Year Old Rare Old Tawny

Food and Wine Matching - Duck Rillettes

Serves

6

Ingredients

  • 6 confit duck legs
  • 175 gm duck or goose fat from your specialty butcher
  • 1 tsp thyme leaves
  • 2½ tsp white pepper
  • ½ tsp sea salt
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg

Method

  1. Preheat oven to 100°C. Place duck and thyme in a roasting pan and cook for 10 minutes or until fat has melted.
  2. Drain and reserve fat.
  3. Remove skin from duck legs and finely slice.
  4. Remove duck flesh from bones and finely shred using a fork.
  5. Warm duck fat and reserved fat in a shallow pan until it liquefies, add shredded duck meat, season to taste with the spices and cook, stirring occasionally, for 5 minutes or until duck meat is soft.
  6. Spoon rillettes into a terrine or individual pots and pack down firmly, cover and refrigerate until set.
  7. Serve at room temperature with fresh bread or toast.

Wine match

Chateau Reynella 16 Year Old Rare Old Tawny

Chateau Reynella 16 Year Old Rare Old Tawny

Mclaren Vale SA,
Port

This Chateau Reynella half bottle from heaven is little short of jaw-dropping value for money, and hands down our pick of the bunch.

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De Bortoli Old Boys Tawny

De Bortoli Old Boys Tawny

Australia,
Port

The De Bortoli Old Boys Tawny is aged for 21 years and is a port style fortified that has an intricate blend of flavours. Complex, mature and oh so delicious.

More ›

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