When I was thinking about what to eat with this bottle of Côtes du Rhône Villages from Les Dauphins, my mind went to one of those little Parisian bistros with the red and white chequered table cloths. It had to be duck cassoulet with a hunk of crusty white bread.
The Les Dauphins Côtes du Rhône Villages is typical of the Southern French “Villages” style, with its extra richness from those high quality sun-drenched grapes. It’s silky and spicy, and just calls out for a warming, hearty dish like this one.
RECIPE:
- 2 duck legs
- Glug of olive oil
- 1 onion
- 1 stick of celery
- 1 carrot
- 100g ish of bacon (better if smoked, even better if it’s pancetta!)
- 4 cloves of garlic
- 200ml chicken stock
- Small glass of white wine
- 1 tin of chopped tomatoes
- 1 tin of cannellini beans
- 1 sprig of thyme
- 1 bay leaf
METHOD:
Pat the duck legs dry and prick them all over like a voodoo doll. Season with salt and pepper. Put them in a roasting tin and cook for 30 mins at 200°C.
Heat your oil in a casserole dish, then whack in the chopped onion, carrot, celery (cut into 4 pieces) and bacon lardons. Cook for 5 mins, then add garlic and stock. Pour in the wine to deglaze the pan.
In go the tomatoes, beans, thyme and bay and let it bubble for 15 mins. Add the duck legs, then the casserole dish goes into the oven for 40 mins. Then it’s done!
See the full recipe on @Skinandpulp Instagram page
