Wine & Food Pairings
Fig Stuffed Duck Breast with Apricot Glaze: Served with Alma Negra Sparkling Rose of Malbec 2009.
Fig Stuffed Duck Breast with Apricot Glaze
6 ea Duck Breast
4-3/4 inch slices of Brioche
15 dried Figs
1 cup Red Wine
1 cup Balsamic Vinegar
1 tablespoon Salt
1 Cinnamon Stick
2 tablespoons Brown Sugar
½ cup Chicken Stock
2 tablespoons Olive Oil
2 ea Shallots
2 ea Celery Stalks
Preheat oven to 400 degrees
Place Wine, Balsamic Vinegar, Figs, Salt, Cinnamon Stick, and Brown Sugar in a sauce pot and simmer 20 minutes until Figs soften.
Remove Figs and reduce the Wine liquid until it forms a syrup.
Cut Brioche into ¾ inch cubes, coat with Olive Oil and bake at 375 degrees 10 minutes until toasted.
Dice the Celery and Shallots and sauté in Olive Oil until they soften
**Season with pinch of salt and pepper.
Slice Figs and combine with Celery Mixture, Brioche, Chicken Stock, and 1 tablespoon of Wine Syrup.
Toss well and season with salt and pepper to taste.
Remove the fat from 6 Duck Breasts, butterfly the breasts and pound to ½ inch thickness.
Season the breasts with salt and pepper on both sides
Divide the stuffing mixture evenly amongst the 6 breasts, and roll tightly.
Bake the breasts on a wire rack at 400 degrees 8 minutes.
15 ea Dried Apricots
12 ounces White Wine
½ teaspoon Vanilla
1 tablespoon Salt
1 tablespoon Sugar
½ cup Rice Wine Vinegar
2 tablespoons Lime Juice
½ cup Water
2 tablespoons Honey
2 tablespoons Unsalted Butter
Place Apricots, White Wine, Vanilla, Salt, Sugar in saucepan and simmer 20 minutes until apricots are soft.
Saute the Jalapenos and Shallots in Olive Oil until they soften.
Puree the Apricots, their cooking liquid, the Jalapenos, Shallots, Rice Wine Vinegar, Lime Juice, Honey, and Water until smooth
**Adjust seasoning with salt and pepper.
Heat glaze in saucepan and whisk in the Unsalted Butter.
Brush the par cooked Duck Breasts with the glaze and finish cooking the duck until it reaches a temperature of 140 degrees.
Let the duck rest for 5 minutes and slice each breast into 3 medallions.
Pool 3 tablespoons of the glaze into the center of a plate, shingle the duck breast medallions on top of the sauce, and drizzle with the Wine Syrup.
Alma Negra Sparkling Rose of Malbec 2009
Thinking outside the box – that is what this show is about. Rich red wine, Port, and of course Champagne, are all synonymous with the holidays. Bubbly comes in many forms including Champagne, Prosecco, Cava, Cremant, Sparkling Shiraz, Moscato and Brachetto. Add to that, the endless list of sparkling wine from almost every continent, made with traditional grapes of Chardonnay, Pinot Noir and Pinot Meunier. Now, let’s stretch that a little further to include our featured wine – Alma Negra Sparkling Rose of Malbec 2009.
Started in 2003, and only in its 3rd vintage for Colorado, Alma Negra was created because Argentina and in particular the Catena family didn’t have its own labeled sparkling wine for their various events. With Malbec being the country’s signature grape, it was decided there should be a signature sparkling as well. One might assume that a sparkling Malbec might be similar to a bold, juicy and red sparkling Shiraz. In general, Malbec is known for its inky, dark color, bold tannins, and dark berry flavors. However, in contrast, this wine is beautiful and elegant. Stephen Tanzer writes that it is, “Very pale salmon skin-orange color. Faintly yeasty aromas of candied strawberry, citrus peel and biscuit. Quite dry, fresh and light on its feet; this is really shockingly subtle for a sparkling wine from Argentina , let alone one from Malbec. Finishes with sneaky length, a firm edge and lingering perfume.”
Malbec was introduced to Argentina in the mid 19th century from France and laid relatively dormant until the 1990’s. “The grape was rediscovered in the late 20th century as the Argentine wine industry shifted its focus to premium wine production for export. As the Argentine wine industry discovered the unique quality of wine that could be made from the grape, Malbec arose to greater prominence and is today the most widely planted red grape variety in the country. “ The Catena family was instrumental in bringing this varietal and Argentina to the international market. About 20 years ago, the Catenas began researching and planning about 140 clones of Malbec at various altitudes. Their extensive research narrowed that 120 to the 6 clones that they plant today. The vineyards for the Alma Negra lie at the foot of the Andes at 3700 and 5,000 feet.
Alma Negra translates to Dark Soul and the mask on the label represents the layers of the wine and the layers of our personalities. Perhaps this means that after drinking Alma Negra the many layers of our true selves are revealed as the wine is also revealing itself. With all seriousness aside, the Alma Negra Sparkling Rose of Malbec is a festive compliment for almost any holiday menu. It can be found at Joy Wine and Spirits. 1302 E. 6th Avenue, 303-744-6219