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Food & Wine — Duck

Hearty & Meaty Cassoulet

Posted by Monica Yu on

Hearty & Meaty Cassoulet

Have any extra ingredients from your New Year Party? Don't let it go to waste, start off the 2019 new year with this slow cooking, aromatic and savory Cassoulet. Cassoulet originated from South of France, so we suggest you pair this with a Cabernet/Syrah blend such as Chateau La Tour de l'Eveque Noir et Or  . It has a Syrah base, making them natural partners for thick stews. The pungent, wild flavors of pork and lamb will be tamed when served with Syrah. Serves 6–-8 people, Cook Time 2–-2 ½ hours Ingredients: 1 lb of Pork Butt, cut into 1” cubes 1 lb of Leg of...

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Dijon Duck Breast

Posted by Leo Coulourides on

Dijon Duck Breast

Is the cold weather making you crave some delicious duck? We've got you covered with this recipe for Dijon Duck Breast. Duck is a popular meat in many cultures and is often overlooked here in the US. It has a flavor profile much more complex than chicken or turkey and leans a bit towards steak in texture. Rendered fat from cooking duck also makes for fantastic cooking grease. To keep this dish casual and tasty, we've sauteéd root vegetables to serve along side. Typically you will want to pair Duck with red wine, however you have mustard sauce, which needs...

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