Sherry Poached Duck leg with spring onion puree and sherry & hoisin poached plum sauce

Pair with Fino

Created for International Sherry Week 2015, this is a take on the crispy duck you get from a Chinese takeaway, we use fino sherry for that true Spanish and Asian fusion.

Ingredients

2.5 Litres 
Water
1 celery 
quartered
1/2 large onion 
quartered
1 large carrot 
quartered
1 Bulb Garlic 
cut in half
2 inch 
piece of ginger crushed
1 stick 
lemongrass bruised
1-2 Thai chillies 
split lengthwise
green cardamom pods
star anise
1tsp 
coriander seeds
30ml 
sesame oil
120ml 
fish sauce
120ml 
rice wine vinegar
60ml 
soy sauce
pinch 
salt
10 
Black peppercorns
Duck Legs
100g 
palm sugar
120ml 
sherry
120ml 
light soy sauce
white onions sliced
3 bunches 
spring onions sliced
150ml 
double cream
500g 
Plums
100ml 
Hoisin Sauce

Directions

To make the asian stock combine first 17 ingredients in a pan and simmer for 3 hours.

Add the Duck legs to one litre of the stock with the palm sugar, sherry and light soy sauce and slow cook for 2 - 2 1/2 hours.

Remove the duck legs and allow to cool

To make the spring onion puree;

Sweat the sliced white onions until translucent,

Add cream and spring onions until tender (2-3 Minutes)

Blitz with hand blender then cool over iced water to retain the green colour

when cooled blend into a puree.

To make the plum puree;

Half plums then poach in sherry and hoisin sauce until soft,

cool over ice then purée

To serve;

Fry duck legs until the skin is crispy and the legs are heated

right through, to plate add plum & sherry purée to the plate in a large

circle, place duck leg on top then cover the leg in a thin line of the

spring onion purée, the more artistic the better!

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serving and consuming

Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

 

Fino fast facts

Always serve chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data

  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Senor Buddha , Brighton United Kingdom Visit Website
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Victoria Frutos Climent
Bodegas Real Tesoro &...
José María Quirós Sacaluga
Bodegas Tradición ,...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
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