Australian Wine from
Duck and Mushroom Ragu Recipe
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. The recipe for duck ragu has been provided by Sam Miranda of Symphonia .
The idea behind this food pairing suggestion is that a full flavoured wine is needed to accompany a hearty and flavoursome meal.
You will need
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.
Symphoniais 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 winters meal is best served with the Symphonia Tannat, its a match made in heaven. The high acidic content of the Tannat makes an excellent contrast to the fat content of the duck dish."
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