Cookaholics Bulletin Board

I'm cooking duck breast and serving it with a port & cherry gastrique - parsnip puree - roasted Brussels sprouts. Everything I read says Pinot Noir with duck.

But I'm not so sure about PN with my sauce. There are so many flavors going on in the gastrique with the caramel, the vinegar, the port, the fruit, some herbs, and the earthy bitter notes of the sprouts. Pinot Noir just doesn't sound to me like it will do the trick.

Would a Zin be too much? How about a Syrah? That's about all I know. Any suggestions?

Wino?

I think a Bordeaux style wine would be an excellent choice.

Amy

My, $0.02151788, keeping in mind that I don't actually eat duck:

Given the port sauce, you'd want a very rich wine. I'd personally go for something dark and tannic, like a Cab, Syrah, Malbec or La Grein. Of course, that depends on the style of the individual wine.

A pinot noir from the Cote de Nuits would be perfect, but really expensive. You want something with strong structure, lower tannins and forward fruit. I'd go with a Garnacha, Malbec or Rhone.

Would you like a recipe for parsnip flan?

Tim

Sounds interesting. I'd love the recipe.

Savory Flan from Tim Granzeau
Parsnip – Garlic Flan

Ingredients: For 4 to 6 servings

1 pound parsnips, peeled and cut into 3/4" cubes
5 cloves garlic, peeled
1 1/2 cups whole milk

1 1/2 cups heavy cream
2 large eggs
1 large egg yolk
salt, white pepper and cayenne to taste

4-6 ramekins, well buttered (we use silicone muffin cups)

Method: Pre-heat oven to 325 degrees. Place oven rack in center

1. Combine parsnips, garlic and milk in a small saucepan. Bring to a boil and simmer for 15 minutes, until parsnips are soft. Strain and save about half the milk and puree the parsnips/garlic with an immersion blender until very smooth.

2. Transfer the parsnip puree to a large measuring cup and add the reserved hot milk.

3. Whisk the eggs with the cream and add to the parsnip/garlic puree. Whisk to combine. (You may adjust texture and volume with cream.) Season with salt, white pepper and cayenne.

4. Set ramekins in a roasting pan and boil water for the bain-marie.

5. Pour flan mixture into the ramekins. Pour boiling water half way up the sides of the ramekins. Roast the flans for 30 to 40 minutes. Cool the ramekins on a rack for 10 minutes.

NOTE: Ramekins vary in size, material, and thickness. :You want the flan to partially set; that’s about 175-180 degrees. Keep notes about your own ramekins.


Optional ingredients:
Add fresh pureed garlic to flan mix
Use 1/3 cup parsnip with 3 heads of garlic for a garlic flan.
Carrots will produce an orange flan – may be too sweet.
Spinach will produce a green flan – use heavy cream.
Roasted peppers will produce a yellow or orange flan.

You may juice a vegetable for flan. Be careful to taste the pulp and juice separately for flavor. If using juice, you will need heavy cream and extra egg yolks for texture. Reducing the juice may add to sweetness or produce bitterness.

I'd stay in the PN camp with the proviso that it be a big, bold one like Walter Hansel from Santa Rosa, CA about $40. Hopefully, you have a knowledgeable wine clerk to guide you. PN can be very subtle or a blockbuster so it isn't wise to think of it in one dimension. It can also be a great disappointment A less expensive recommendation is Julia's vineyard from Cambria Estate winery from Santa Maria, CA. Usually this is widely available under $20. It is not a blockbuster but it keeps you calling for more!!

The meal sounds perfect!

Thanks, all.

I'm off to Total Wine armed with your suggestions.

Wino,

Some other excellent (but not inexpensive) Pinot Noirs:

• Patricia Green Estate, any year, really.
• Calera Central Coast Pinot Noir (2008 or 2009)
• Holly's Hill Grenache Noir (a blend of PN and Grenache)
• Domaine Carneros Estate or Famous Gate Pinot Noirs, 2006 to 2008.

... and the single best PN I've ever had, in my opinion:

Standish 2007 Estate Pinot Noir: http://standishwinecompany.com/pinotnoiresate-2007.aspx

You know, I'm sure I know some good-but-moderately priced PNs, but somehow I can never think of them when asked.

I LOVE PATRICIA GREEN!!!
I'm not familiar with Holly's Hill but love the other 2 very much as well.

However, it is champagne tonight

MERRY CHRISTMAS TO ALL