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Duck Rillettes with Cannellini Beans and Edamame

These savory hors d’oeuvres make an elegant, yet rustic, start to a winter meal. With its melt-in-your-mouth flavors, this French-inspired appetizer recipe offers the perfect food pairing companion to the silky mouthfeel and dark fruit flavors found in Jordan Cabernet Sauvignon.

Ingredients

  • 1 cup duck fat

  • 3 shallots, minced

  • 1 bulb of baby fennel, sliced

  • ½ cup Jordan Chardonnay

  • 4 legs duck confit, bone and skin discarded

  • 1 tsp mustard seeds, toasted

  • 1 Tbsp Dijon mustard

For the cannellini beans

  • 1 cup dried cannellini beans, soaked in cold water overnight

  • 3 cups chicken stock (vegetable stock may be substituted)

  • 2 shallots, sliced

  • 1 Bay leaf

  • 1 sprig of rosemary

  • 10 black peppercorns

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • Kosher salt to taste

For the edamame

  • ¼ cup soy beans, shelled (peas may be substituted)

  • sea salt to taste

Ingredients

  • 1 cup duck fat

  • 3 shallots, minced

  • 1 bulb of baby fennel, sliced

  • ½ cup Jordan Chardonnay

  • 4 legs duck confit, bone and skin discarded

  • 1 tsp mustard seeds, toasted

  • 1 Tbsp Dijon mustard

For the cannellini beans

  • 1 cup dried cannellini beans, soaked in cold water overnight

  • 3 cups chicken stock (vegetable stock may be substituted)

  • 2 shallots, sliced

  • 1 Bay leaf

  • 1 sprig of rosemary

  • 10 black peppercorns

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • Kosher salt to taste

For the edamame

  • ¼ cup soy beans, shelled (peas may be substituted)

  • sea salt to taste

Instructions

yields 8-10

In a small pot over medium heat, bring duck fat to a simmer. Lightly film a sauté pan with one tablespoon of the duck fat and sweat the shallots and fennel until translucent. Deglaze the pan with Chardonnay and reduce wine to a syrup. Combine reduction, duck confit, mustard seeds and Dijon mustard in a food processor. Pulse to a fine, uniform chop. Gradually incorporate the duck fat while pulsing. Season to taste and refrigerate for up to two weeks.

For the cannellini, set aside salt and one tablespoon of olive oil, then combine all remaining ingredients in a pressure cooker. Following the manufacturer’s instructions, bring pressure to 15psi and cook for 8-12 minutes. When the pressure cooker has been depressurized, check for doneness. If the beans need to continue cooking, either re-pressurize or cook through on the stove top conventionally. Drain cannellini, season with reserved salt and olive oil. Set aside.

Prepare an ice bath. Bring a pot of salted water to a rapid boil. Cook soy beans until just tender (2-3 minutes) and plunge into the ice bath to arrest cooking. Drain, season to taste and reserve.

To serve, fill small ramekins one-half full with cannellini, edamame and a small serving of duck rillette. Rillettes are also wonderful simply served on slices of crusty country bread with maldon salt flakes or sel gris.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.