LCBO Food and Drink Holiday 2015

3 cups (750 mL) torn bread ½ cup (125 mL) chopped prunes 1 tbsp (15 mL) chopped fresh tarragon 1 tsp (5 mL) grated orange rind ⅓ cup (80 mL) chicken stock or more if needed Salt and freshly ground pepper DUCK 1 duck, 5 lbs (2.2 kg) 2 tbsp (30 mL) soy sauce 1 tbsp (15 mL) balsamic vinegar

add a little extra stock. Season with salt and pepper. Reserve. 2 Preheat oven to 250°F (120°C). 3 With a fork, prick duck skin all over to help release the fat. Fill cavity with stuffing. Place on a rack in a roasting pan. Combine soy sauce and balsamic vinegar and brush over duck. Season with salt and pepper. 4 Bake for 3 hours, pricking the skin again af- ter an hour to help render fat. Baste with soy- balsamic baste several times during roasting. 5 Raise the temperature to 350°F (180°C) and bake for 30 minutes more or until skin is crisp and juices run clear. 6 Place on carving board and let sit for 10 min- utes before carving. 7 Discard the fat from roasting pan, leaving all the juices. Add orange juice and stock and bring to boil, scraping all the bits from the base of the pan. Boil about 2 minutes or until

sauce slightly thickens. Season with salt and pepper to taste. Pour into a sauceboat and serve with duck. Serves 4

WHAT TO SERVE Norman Hardie Unfiltered Niagara Pinot Noir VINTAGES ESSENTIALS 208702

$39.00 This Pinot Noir’s dried fruit, ripe raspberry and red cherry flavours and earthy, herbal tones will comple- ment the flavours in the stuffing and sauce. The fine acid and tannins provide a great contrast to the rich- ness of the duck, completing the match. G.A. Schmitt Niersteiner Late Harvest LCBO 262337 $11.95 The fruity and herbal elements of this dish will reso- nate with the fresh peach and apricot flavours in this late-harvest wine. The wine’s well-balanced palate and weight match the richness of the duck, while the fine acidity cleanses the palate.

SAUCE ½ cup (125 mL) orange juice 1 cup (250 mL) chicken stock

1 Heat oil in skillet over medium heat. Add onions and cook until soft, 2 to 3 minutes. Add apples and cook for 1 more minute or until coated with oil. Stir in bread and cook until edges are golden, 2 to 3 minutes longer. Add prunes, tarragon, orange rind and stock. Cook for 2 more minutes or until stock is absorbed and mixture is combined. If it seems too dry,

James Chatto presents Perfect Canadian Cheese Pairings #6 in a series

Canada produces some splendid Swiss-style cheeses, including Handeck from Gunn’s Hill Artisan Cheese near Woodstock, Ontario. Firm and densely textured, it has a milky sweetness and a subtle nutty aroma, enhanced by long ageing on cedar planks. This is a cheese to linger over and savour, perhaps

with a glass of Flat Rock Cellars Pinot Noir (VINTAGES Essentials 001545, $19.95). The wine brings raspberry and cherry favours with oaky hints of cinnamon and vanilla that weave around the creamy taste of the cheese. Meanwhile, that elegant Pinot body and gentle tang refresh Handeck’s natural richness. Relish a moment of harmony!

Discover pairing and recipe ideas at allyouneedischeese.ca

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FOOD & DRI NK HOLIDAY 2015 233 2015-09-10 10:34 PM