{"id":5514,"date":"2023-10-05T15:58:40","date_gmt":"2023-10-05T15:58:40","guid":{"rendered":"https:\/\/alorna.pt\/?p=5514"},"modified":"2023-10-05T16:01:09","modified_gmt":"2023-10-05T16:01:09","slug":"christmas-pairing-hotel-casa-da-amieira","status":"publish","type":"post","link":"https:\/\/alorna.pt\/en\/christmas-pairing-hotel-casa-da-amieira\/","title":{"rendered":"Christmas Pairing \u2013 Hotel Casa da Amieira"},"content":{"rendered":"

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16.12.2022<\/p>\n<\/div>

Hotel Casa da Amieira<\/h3><\/div>

Pairing de Natal com Quinta da Alorna Reserva<\/b><\/p><\/h3><\/div><\/div><\/div><\/div><\/div>

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Duck Leg Confit with Mushroom Rice and Savory Vegetables – Perfect combination with Touringa Nacional and Cabernet Sauvignon<\/strong><\/p><\/h5><\/span>

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  1. Soak the duck legs in lard – completely covered – and cook over low heat for around 3 hours.<\/li>\n
  2. When cooked, drain, place on a tray and bake for around 10 minutes at 200\u00baC until browned.<\/li>\n
  3. Cook the rice.<\/li>\n
  4. Once cooked, add drained duck lard and mushrooms to a frying pan and saut\u00e9.<\/li>\n
  5. Add raisins, pine nuts and rice<\/li>\n
  6. Add some chopped coriander<\/li>\n
  7. Season to taste<\/li>\n
  8. Cut some julienned courgette, carrot and mushrooms<\/li>\n
  9. Saut\u00e9 in olive oil and garlic<\/li>\n<\/ol>\n

    Duck sauce<\/strong><\/p>\n

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    1. Juice of 2 oranges, let reduce with a little sugar<\/li>\n
    2. Add some demi-glace (meat sauce)<\/li>\n
    3. Reduce until thick<\/li>\n<\/ol>\n

      Plating<\/strong><\/p>\n

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      1. Using a cylinder shape, add the rice to the plate<\/li>\n
      2. Add some vegetables<\/li>\n
      3. Duck leg on top of vegetables<\/li>\n
      4. Add the sauce<\/li>\n
      5. 2 orange segments<\/li>\n<\/ol>\n<\/div><\/div><\/div>