Duck Degustation with French Wines

March 19th, 2010

This week our head chef, Graham Waddell, put together a 6 course duck dinner for a packed restaurant of 93 people at Baguette Bistrot+Bar — and pulled it off splendidly.  He used (every bit) of the excellent duck we get from organic grower Bendele Farm, outside Gympie.  The menu:

* Duck liver parfait on apple galette, date confit   * Soft boiled duck egg, tarragon brioche & white asparagus soldiers   * Duck consomme with asian flavours, artichoke tortollini   * Confit duck leg, crisp potato mille-feuille, veloute of wild mushrooms   * Pan roasted duck breast with giblet & fig pie, cinnamon sauce   * Pear & duck egg clafoutis with brown bread ice-cream


The food was team with some very interesting wines made in France by a group of Australian and French winemakers …  for the Australian market.  Fascinating idea and highly successful, if comments on the night are anything to go by.  The project put together by Fosters is called Maison de Grand Esprit (loosely “a meeting of the minds”).  Ask for them at your independent bottle shop — they go under La Belle Voisine, Les Petites Vignettes and Les Seize Galets labels. 

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