Hotel Casa da Amieira

Christmas Pairing with Quinta da Alorna Reserva

Candied Duck Leg with Mushroom Rice and Sautéed Vegetables – Perfect Combination with Quinta da Alorna Reserva Touringa Nacional & Cabernet Sauvignon

  1. Soak the duck legs in lard – fully covered – and cook over low heat for about 3 hours.
  2. When it is cooked, drain and put it on a tray, go to the oven for about 10min at 200oC until it blushes
  3. Cook the rice.
  4. Once cooked, add drained duck lard with mushrooms to a frying pan and sauté.
  5. Add raisins, pine nuts and rice
  6. Add some chopped coriander
  7. Season to taste


  1. Juice of 2 oranges, let it reduce with a little sugar
  2. Add a little demi-glace (meal sauce)
  3. Let it reduce until it thickens

On the plate

  1. With a cylinder shape, add the rice to the plate
  2. Add some vegetables to the side
  3. Duck leg on top of the vegetables
  4. Add the sauce
  5. 2 Orange wedges

Confit Octopus with Sweet Potato Puree and Peppers – The perfect pair four our Quinta da Alorna Reserva Arinto & Chardonnay

  1. Baking the octopus
  2. At the end of the stew drain it and put it in olive oil and garlic – until the octopus is completely covered
  3. Go to the oven 20min at 150oC
  4. Cook the sweet potato
  5. Crush with the magic wand
  6. Add a little salt, pepper and milk
  7. Grill the pepper
  8. Cut into julienne and season with olive oil and garlic

On the plate

  1. Add 3 tablespoons of sweet potato puree to the plate, add the pepper marinade after draining the olive oil.
  2. Put the octopus on top of the pepper
  3. Decorate with vegetables