There is nothing like slow cooking to impart deep delicious flavours, mirroring those that resonate within the ripe fruit character of our Merlot. The Asian spices provide an engaging interplay between the oak and berry notes.
Yield: 4 portions
4 duck legs
2 tbsp sesame oil
1 med onion
8 shitake mushroom caps, quartered
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
6 star anise
4 whole cloves
1 tsp Szechwan pepper
½ tsp cardamom seeds
¼ cup honey
¼ cup soy sauce
¼ cup miso paste
1 cup Merlot
1 cup beef broth
sea salt & white pepper
Method: Preheat oven to 325°. Grind star anise, whole cloves, szechuan pepper and cardamom seeds to a fine powder. Heat the sesame oil in pan just large enough to hold the duck legs in a single layer. Brown the legs well on both sides and remove from pan. Pour off all but a tbsp of the fat. Add onion, shitake mushrooms, ginger and garlic to pan and sauté until softened, then sprinkle in ground spices. Cook for a few minutes until fragrant then add the honey, soy sauce, miso paste, Merlot and beef broth. Bring to a simmer, cover and place in the oven and braise for 1 ½ hours until tender. Adjust final seasoning and serve over steamed asian noodles with stir-fried vegetables.
Recipe by: The Culinary Team
at Mission Hill Family Estate
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© Copyright 2003 Mission Hill Family Estate
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