With more days spent at home and nights becoming colder, why not rug up, start the fire and crack open a fine bottle of Pinot Noir.
We think there’s only one thing better than a bottle of smooth, spice-filled Pinot Noir at this time of year: a good bottle of Pinot Noir paired with duck.
No matter how you like your duck – peking, a l’orange or confit – Pinot Noir and duck is a classic, no-fail food and wine pairing.
Pinot Noir’s medium body, fruit flavours and earthy, herbal tones (think cranberry, cloves, rose, cocoa) beautifully complement the gamey flavour of the meat, with the acid and sharpness of a good Pinot Noir balancing the richness of the duck.
To get your Pinot and duck fix, try this ultimate comfort food recipe by Alison Adams, originally published on taste.com.au.
Slow-cooked duck ragu with pappardelle
- 8kg duck
- 100g sliced pancetta, coarsely chopped
- 1 small brown onion, finely chopped
- 1 small celery stick, finely chopped
- 1 small carrot, peeled, finely chopped
- 2 garlic cloves, finely chopped
- 2 dried bay leaves
- 250ml (1 cup) pinot noir
- 2 x 400g cans diced tomatoes
- 250ml (1 cup) Massel chicken style liquid stock
- 3 large fresh rosemary sprigs
- 1/4 tsp Chinese five spice
- 110g (2/3 cup) pitted green olives, coarsely chopped
- Cooked pappardelle pasta, to serve
- Shredded parmesan, to serve
- Chopped fresh continental parsley, to serve
Using a sharp pair of kitchen scissors, quarter the duck, removing the backbone and discarding excess fat.
Season the skin with salt, then cook the duck in 2 batches, skin-side down, in a frying pan over high heat for 5 minutes or until golden. Turn and cook for 2 minutes. Transfer to a slow cooker then drain the fat from the frying pan, reserving 1 tablespoon.
Heat the reserved fat over medium heat and cook pancetta, onion, celery, carrot, garlic and bay leaves, stirring occasionally, for 8 minutes or until vegetables are soft.
Stir in wine, scraping the pan with a wooden spoon to dislodge any flavours that have cooked into the base. Add the pancetta and vegetable mixture to the slow cooker along with the tomato, stock, rosemary and the five spice. Cover and cook for 6 hours or until the duck meat falls off the bone.
Once cooked, use tongs to transfer duck to a plate, then skim fat from the surface of the cooking liquid once cooled.
Turn up slow cooker to high and simmer liquid uncovered for 30 minutes or until reduced by a third.
While the stock is reducing, carefully remove and discard the duck bones, then shred the duck meat. Stir into the reduced stock, or sauce, with the olives until heated through.
Season and toss through hot cooked pasta before serving with shaved parmesan cheese and chopped parsley.
Complement your efforts in the kitchen with a glass or two of Dalrymple’s Single Site Coal River Valley Pinot Noir and share your creation on social media with our hashtag #duckduckdalrymple!