An exquisite pairing we propose is to combine Quinta dos Poços Grande Reserva Red 2021 with a dish of Confit Duck accompanied by Sweet Potato Puree and Red Fruit Sauce. This wine, with its intense ruby color, offers aromas of ripe red fruits, hints of spices and a touch of balsamic, with present tannins and balanced acidity, characteristics that align perfectly with the rich flavors of this dish.
Recipe: Confit Duck with Sweet Potato Puree and Red Fruit Sauce
Ingredients:
For the confit duck:
- 4 duck legs;
- Coarse salt to taste;
- 2 cloves of garlic;
- Sprigs of fresh thyme;
- Enough duck fat to cover the thighs.
For the sweet potato puree:
- 1kg sweet potato;
- 50g butter;
- 100ml milk;
- Salt and pepper to taste;
- Nutmeg to taste.
For the red fruit sauce:
- 200g of red berries (raspberries, blueberries and blackberries);
- 50ml of Port Wine;
- 1 tablespoon of honey or brown sugar;
- 1 teaspoon of balsamic vinegar;
- Salt and pepper to taste.
Preparing the recipe with Red Wine:
Duck confit:
The day before, season the duck thighs with coarse salt, chopped garlic and thyme. Leave to marinate in the fridge for 24 hours. The next day, preheat the oven to 120°C. Wash the thighs to remove excess salt and dry them well. Place the thighs on a baking sheet and cover them completely with the melted duck fat.
Bake for about 2 to 3 hours, until the meat is tender and easily detaches from the bone. After confit, remove the thighs from the fat and place them in a hot frying pan, skin side down, until golden and crispy.
Sweet potato puree:
Peel and cut the sweet potatoes into chunks. Boil them in salted water until soft. Drain and mash the potatoes until smooth. Add the butter and warmed milk and mix well. Season with salt, pepper and nutmeg.
Red fruit sauce:
In a saucepan, place the red fruits, port wine and honey. Cook over medium heat until the berries break down and the sauce thickens slightly. Add the balsamic vinegar and season with salt and pepper. If necessary, strain the sauce to remove seeds.
Assembling the dish:
On the plate, arrange a portion of the sweet potato puree. Place the confit duck leg on top of the mash. Drizzle with the red fruit sauce. Garnish with some fresh berries and thyme sprigs.
Conclusion
This dish, with the succulence of the confit duck, the softness of the puree and the sweet acidity of the red fruit sauce, harmonizes sublime with Quinta dos Poços Grande Reserva Tinto 2021, providing an unforgettable gastronomic experience. Enjoy and let us know what you think.
Note: This recipe has been adapted from various reliable sources to better suit the profile of the wine in question.