Duck and mushroom ragu

This dish is a suggestion to accompany Tannat, a grape variety known for making full bodied and distinctive red wines in the South West of France. It has been provided by Sam Miranda.

The idea behind this food pairing sugestion is that a full flavoured wine is needed to accompany a hearty and flavoursome meal.

You will need

• 240gm pancetta finely diced
• 1kg lean duck meat, coarsely chopped
• 60ml olive oil
• 240ml Symphonia Tannat
• 2 red onions diced
• 10 shallots diced
• 5 garlic cloves, crushed
• 250gm hedgehog mushrooms (small orange sponge like mushrooms similar to tex)
• 1kg canned, peeled roma tomatoes in juice, roughly chopped
• 4 tablespoons fresh sage, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 120ml double cream

Method

• Heat a large frying pan over a medium – high heat. Add half of the olive oil pancetta and duck. Cook for 4-5 minutes, or until will browned.
• Deglaze the pan with the Tannat and remove from the heat.
• In a medium sized pot add remaining oil and sauté onion, add mushrooms, shallots and garlic and cook for 5 minutes. Add duck mixture to the pot.
• Transfer contents of the pan to the pot, and add the tomatoes, herbs and enough water to just cover.
• Bring to slow simmer and cook in a loosely covered pot for 1 and a half hours or until meat is very tender.
• Add cream and continue to simmer for 20 minutes. Season to taste and serve with freshly cooked gnocchi.

Suggested wine

2004 Symphonia Tannat.

Symphonia is a winery in Victoria's King Valley. It is well known for pioneering new varieties into the North Eastern Victorian wine region.

Sam Miranda of Symphonia wines says

"This great winter’s meal is best served with the Symphonia Tannat, it’s a match made in heaven. The high acidic content of the Tannat makes an excellent contrast to the fat content of the duck dish."

You can find more food pairing ideas at the Albarino to Zinfandel website

More information about Tannat