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Pomegranate-Glazed Roast Duck with Heirloom Beet & Arugula Salad
1 (2 1/2-pound) whole duck neck removed
3/4 cup pomegranate juice
1 TBS soy sauce
4 garlic cloves, smashed
1 cup water
1 TBS Flour
1 Bay leaf
Special equipment: kitchen string; an instant-read thermometer
Put oven rack in middle position and preheat oven to 475°F. Wash and dry duck, then “groom” it by removing any remaining feathers and quills with tweezers or needle nose pliers. Tie legs together using string, then tuck wings under body to secure. Combine the pomegranate juice and soy sauce in a large sealable plastic bag and add duck. Marinate, chilled, 1 hour.
Transfer duck to a 13- by 9- by 3-inch roasting pan and reserve marinade. Stuff the garlic cloves in the cavity and season the cavity with salt. Roast 15 minutes. Meanwhile, pour marinade into a 1-quart saucepan and boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 155°F when inserted in meaty part of a thigh or 160°F in breast (do not touch bone), 15 to 20 minutes more.
While duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in 1/4 cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.
Remove duck from oven and let rest for 10 minutes before carving. (Duck will continue to cook, reaching 160°F at leg and 165°F at breast.) Serve duck with sauce.
Ingredients for Roasted Beets
2 bunches heirloom red beets
½ cup sherry vinegar
½ cup orange juice
Salt and pepper to taste
1 TBS extra virgin olive oil
½ cup crumbled goat cheese
While you have the duck marinating, cut the ends of the beets, rinse them and arrange them in a roasting dish so they are in a single layer. Add the sherry vinegar and orange juice, salt and pepper and cover with foil. Roast at a 350°F oven for 25-30min.
Remove from oven and let cool. Once they are cool to the touch, peel with your fingers. The skin should come off easily.
Cut them in half, then in wedges. Transfer to a bowl and add the arugula, and toss with the olive oil and salt and pepper. Arrange in a platter and sprinkle the crumbled goat cheese.
Wild Mushroom Soup with Crème Fraîche
6 tablespoons butter
2 shallots thinly sliced
2 cloves garlic peeled and crushed
1 lbs assorted wild mushrooms sliced
5 sprigs thyme
2 cups whole milk
2 cups mushroom stock
Salt and pepper to taste
1/4 cup gently whipped crème fraîche (optional)
In a medium pot over medium heat, melt 2 tablespoon of the butter and sauté the shallots and garlic for about 3 minutes. Add mushrooms and thyme and sauté until mushrooms are tender. Add milk and stock and simmer for about 20 minutes. Add the remaining 4 tablespoons of butter. Remove from heat and discard thyme. With a hand-held immersion blender, blend until smooth. Or using a stationary blender, blend in batches until smooth. Strain through a fine-mesh sieve, season with salt and pepper and pour in desired shot glasses or a small espresso cup. Spoon a little crème fraîche on top if desired.
Yield; Makes 12 shot glasses as an appetizer
Recipes by Executive Chef Mariela Viader Mariela@Viader.com
For information on catering, please call us at (707) 963-3816 ext. 109