25 FebSweet & Savory: Duck & Stella Rosa Imperiale Moscato Recipe
Chickpea Cake with Vadouvan Cauliflower, Duck Confit and Pickled Chilis
When done correctly, pairing sweet wine with savory food is a truly heaven-sent combo. Expert Chef and co-owner of Red Herring in Los Angeles, Dave Woodwall recently formulated an ingenious combination that pairs Stella Rosa® Imperiale Moscato with chickpea cakes, duck confit and curried cauliflower. If you’re looking for the perfect meal to cook for your next family gathering, special occasion, or Easter dinner, we’d say this recipe is a winner!
- 1 cup chickpea flour
- 2 cups vegetable stock
- 2 Tbsp. butter
- Salt and white pepper to taste
- Bring vegetable stock to a simmer and whisk in chickpea flour.
- Stir over low heat until flour is hydrated (2-3 min). Whisk in butter and season to taste with salt and white pepper.
- Line loaf pan with parchment paper and spray with non-stick baking spray
- Transfer chickpea mixture to pan and spread into an even layer. Transfer to the refrigerator and chill until set.
- Remove and turn out on to a cutting board. Using a cookie cutter punch out rounds of dough and fry in canola oil at 350º until crispy and golden on the outside.
- ½ cup salt
- 2 Tbsp. picked thyme
- ¼ cup picked parsley (chopped)
- 2 bay leaves chiffonade
- 1 tsp. cracked black pepper
- 6 duck legs
- 1 quart duck fat
- 1 lemon, zest removed in strips
- 1 orange, zest removed in strips
- 4 bay leaves
- 4 peeled shallots
- 4 garlic cloves
- Combine salt, thyme, and parsley in food processor. Blitz everything together until you’ve got a homogenous green salt.
- Transfer salt to a mixing bowl and mix in the bay leaves and black pepper.
- Toss duck legs in salt mixture and massage the cure in with fingertips.
- Place legs in a single layer and cover with plastic wrap.
- Place the container in the refrigerator and let cure for 24 hours.
- 1 head cauliflower, grated
- 3 Tbsp. butter
- 2 Tbsp. vadouvan curry
- 2 shallots, sliced
- 2 garlic cloves, sliced
- 2 cups vegetable stock
- Salt to taste
- Melt butter in a medium saucepan. Stir in curry and briefly fry over medium heat.
- Add shallot and garlic and cook until softened. Add cauliflower until fully coated in curry butter.
- Add vegetable stock and salt to taste.
- Cover pan and simmer gently until cauliflower is al dente.
- Remove lid and raise heat to reduce stock, stirring constantly, until butter and stock glaze the cauliflower.
- Transfer to a parchment lined sheet tray to cool.
PICKLED FRESNO CHILIS
- 1 lb. Fresno chilis, seeded and sliced
- 500 g cider vinegar
- 350 g water
- 200 g sugar
- 30 g salt
- 15 g pickling spice
- 2 Tbsp. mustard seeds
- 2 Tbsp. coriander seeds
- 2 Tbsp. hot red pepper flakes
- 2 Tbsp. allspice berries
- 1 Tbsp. ground mace
- 2 small cinnamon sticks, crushed or broken into pieces
- 2 to 4 bay leaves, crumbled
- 2 Tbsp. whole cloves
- 1 Tbsp. ground ginger
- Combine vinegar, water, sugar, salt and pickling spice in a small saucepan and bring to a boil.
- Put processed peppers into a heatproof container.
- Pour boiling pickling liquid through a strainer, over the chilies until they are fully submerged.
- Cover with a paper towel and let sit at room temperature until cooled.
- Transfer to refrigerator and let sit for 3-5 days.
TO ASSEMBLE THE DISH:
- Picked Cilantro
- Picked Mint
- Pickled Fresno chilis
- 1 chickpea cake
- 4 Tbsp. curried cauliflower
- 2 oz. duck confit
- 1 oz. plain Greek yogurt
Place a dollop of the yogurt in the center of the plate and place chickpea cake on top. Spread cauliflower on chickpea cake and top with duck confit. Garnish with chilis, cilantro, and mint.
There you have it! A delicious recipe that pairs perfectly with Stella Rosa® Imperiale Moscato wine! Stay tuned for more sweet and savory recipes.
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