tag:blogger.com,1999:blog-3068416237931899943.post-32019097497408468312008-01-19T02:57:00.000-08:002008-01-19T02:59:51.492-08:002008-01-19T02:59:51.492-08:00Portuguese gastronomy, while huge in seafood and shellfish, also boasts its fair share of foul dishes. Chicken (Frango) and Duck (Pato) both feature prominently on Portuguese menus. This recipe for Duck Salad is a classic dish, with the complementary flavours of apple and cider vinaigrette creating a sumptuous dish that could be served as an appetizer or as a light summer main course. Duck, traditionally pairs exceptionally well with Pinot Noir (such as Nuits St George, Gebrey-Chamertin, Oregon Pinot Noir, etc), but is also pairs surprisingly well with young Ruby Port. The Portuguese tend to drink Port throughout the meal, rather than just afterwards with Chocolate. The trick is pairing the weight of the dish with the weight of the wine. Why not experiment, and try Port with your main course the next time you prepare duck salad?<br /><br /><h2>Ingredients</h2><ul><li>240 gr Duck Breasts</li><li> 1 dl Cooking Oil</li><li> 200g Croutons</li><li> Cider Vinegar to taste</li><li> Olive Oil, for frying</li><li> 100 gr Cooking Apples</li><li> 25 gr Butter</li><li> 30 gr Sugar</li><li> Salt and Pepper to taste</li><li> Lettuce greens for the salad</li></ul><br /><h2>Preparation</h2>Season the duck breasts with salt and black pepper. Heat the olive oil in a frying pan and when it is hot, brown the duck breasts. As it gains color, take it off the pan and place it in a preheated oven for 10 minutes. Keep the pan and the fat sweated off on the side. After ten minutes in the oven on medium heat, take out the duck, slice it into strips and sauté it again in the pan with the left over juices from the duck, until it is toasty and crunchy.<br /><br />In a wide brimmed bowl, place the lettuce greens around, and season with salt, pepper, extra virgin olive oil and cider vinegar. Chop the apples up into small cubes and sauté in hot butter. Add a sprinkle of sugar and cook the apples until golden. Place the hot apple cubes over the lettuce, then placing the strips of duck on top and garnished with toasted croutons.<br /><br /><h2>Try this dish with: Ruby Port</h2>Ruby Port is a blended wine whose deep red color reminds one of the precious stone of the same name. Ruby Port is a young, full-bodied fruity red wine obtained by blending wines from various harvests. Ruby Port is not a vintage wine, it is to be enjoyed young and it perfectly accompanies the savory duck flavours.<br /><br />Recipe and Wine Info, courtesy of <b>Hélio Loureiro</b>, from this famous chef’s book “Recipes to Accompany Port Wine”, edited by the Instituto do Vinho do Porto.romannoreply@blogger.com