Duck cannelloni with potato cream and mushrooms

Pair with Amontillado

Amontillado is dry with an intense flavour which makes them a marvellous accompaniment to this type of dish; duck thigh meat and the reduction of the sauce in which it was cooked. Also Amontillado is perfect with all kinds of mushrooms thanks to its low acidity. The delicate structure of this wine boosts the flavour of this delicious dish.


Pasta for the cannelloni
confit duck thighs
4 tablespoons  
chopped tomato
bay leaf
sprig thyme
sprig rosemary
50 ml 
300 ml 
meat stock
1 tablespoon  
1 tablespoon  
Shimeji mushrooms
Extra virgin olive oil
Black pepper
Chicken stock


Chop the onion, garlic and green part of the leek. Peel and grate the carrots. Put all of this into a pot with extra virgin olive oil and fry lightly. Once the vegetables are golden add the tomato. Stir for a minute and sprinkle the brandy into the mix and allow the alcohol to burn off.

Add the duck thighs and the meat stock, the bay leaf, thyme and Rosemary, season and allow to come to the boil. Next turn down the heat an place a lid over the pot and allow to cook over a low heat for an hour. Stir the thighs occasionally to ensure they are cooked through.

While the thighs are cooking prepare the creamed potato. Clean and chop the white 2utt he the leek into thin slices and peel and chop the potatoes into small chunks. Saute this in a deep pot with a little oil and add the chicken stock. Allow to cook till the potato is tender and mash till it develops a fine creamy textura, season and leave aside.

Once the thighs are cooked, remove them and strain the sauce.

Putt he sauce into a saucepan and boil with the honey and butter until it is reduced by ¾, it should be thick, like caramel.

Remove the meat from the thighs, chop it and stuff it into the  cannelloni (according to the manufacturer´s instructions). Put the cannelloni aside in a serving dish. They can be reheated in an oven or microwave for serving.

Before serving saute the mushrooms in a frying pan with a few drops of olive oil and some garlic poder.

To serve, lay out a base of creamed potato, place the cannelloni on top, sprinkle the sauce over this and add the mushrooms.

Sofía Pedraza Muñoz , Saca el Cucharón Visit Website
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serving and consuming

Pairing Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.


Amontillado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Dry but Intense

Its dry and intense flavour adapts to difficult and risky pairings.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 16 and 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. per litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • Very Low In Glycerine Content 3 - 5 gr. / litre
Sofía Pedraza Muñoz , Saca el Cucharón Visit Website
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