 CECILIA SHIRAZ MOURVEDRE MALBEC 2006 RED | 
SOUTH AFRICA
DUCK COMPOTE WITH RATTE DU TOUQUET MASH |
| Method |  Preparation: 20mn
Cooking : 1h30
- Place the bouquet garni and the star anise into a pot of moderately salted water.
- Cook the duck for about 1½ hours, until the meat comes away from the bone easily. Remove the skin and bones. Strain the cooking liquid and keep aside.
- Using your hands, break up the duck meat and cook together with 50cl of red wine and a part of the strained cooking liquid.
- Cook until the meat has absorbed half the cooking liquid.
- Drain the meat and place into a mould. Continue cooking the remaining sauce until it reduces and set aside to be used when dishing.
- Cook the potatoes, peel, cut into quarters and drain well.
- Mash the potatoes using a potato press.
- Reduce ½ a bottle of red wine to which thyme, bay leaves and ½ a chopped onion has been added.
- Using the potato press, strain and press the reduction, then add to the mashed potatoes.
- Beat the butter into the mash to incorporate well.
- Season with salt and pepper and piment d'Espelette.
- Unmould the duck onto a plate drizzled with very hot reduced sauce.
Accompany with the Ratte du Touquet mash.
This dish is a mouth-watering combination of flavourful duck compote and a creamy mash that expresses the delicateness of this noble potato variety.
This robust, aromatic wine, Cécilia, with definite Malbec characteristics, compliments the duck meat and the delicate flesh of the Ratte du Touquet potatoes, and brings a powerful note to this dish, just like the winds of the South. |
| SOME TASTING NOTES | 
COMING SPOON
Wine Service Temperature : 16 - 18 °C |
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|  | |  | | MICHEL GAUTIER |  |
Kinette et Michel GAUTIER
Workshops cooking,
Wine and Gastronomy
BORDEAUX |
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| | | | INGREDIENTS | Serve 4
- 4 duck legs
- 1 bouquet garni (1 stick of celery, thyme, bay leaf, parsley)
- 3 star anise
- 2 bottles of tannic red wine (50cl for the duck; 37,5cl for the mash)
- 20 Ratte du Touquet potatoes
- 150g butter
- Thyme
- Bay leaves
- ½ onion, chopped
- Salt
- Pepper
- Piment d'Espelette
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