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Compliment your food with the right bottle of wine.

Pinot Noir

Duck & Chicken Liver Pate on Fresh Toast Vogel Bread

3 Brothers Pinot Noir 

The match we have is a duck and chicken liver pate, the game meat flavours complimenting the lite style red wine nicely
 
Ingredients

  1. ½  Duck (Farmed)
  2. ½ Onion
  3. 2 Carrots
  4. 1 Celery Stick
  5. 400g Tomato
  6. 250ml Red Wine
  7. 5g Vegeta (Gourmet Stock) 

Sear and brown off duck and chicken livers, add onion, carrots and celery.  Sweat off for a further 5 minutes, top up with wine and tomato.  Gently cook out for 4 hours then turn off and allow to cool.  Discard bones and mash the rest together.  Season with cracked pepper and salt and garnish with rosemary 

For Canapé
Spread pate on freshly toasted Vogel bread, season and garnish with chopped rosemary 

For entrée
Serve with cheeses, crackers, dried fruit, sundried tomatoes and olives 

For dinner
Mash potato and green bean together with oil & pepper, keep duck meat whole and serve with glazed baby carrots