Cured Duck Breast & Wine

Part of the European Christmas season is the serving of air-dried cured meats. Dried cured meats is a serious business in Europe as entire generations of family commit to the art and science of learning this precise trade. There are literally tens of thousands of dried cured meats made in Europe and every country is known for its favourite. In Italy it is Prosciutto di Parma, made from selected whole pork legs and aged for a minimum of 12 months. In Spain it is the deeply flavourful Serrano ham that comes from long-legged Iberian hogs, which are range fed and fattened on acorns. And in France it is the very delectable .Magret seche de canard. or .Cured dried whole duck breast.. Dry-aged ordinary duck breasts, which produces a dark, rich and densely textured meat reminiscent of fine Italian Proscuitto or Spanish Serrano. Cured duck breast or Canard is a savoury blend of delicate seasonings with just a kiss of sweetness to balance the fine sea salt, which almost puddles on the tongue. In the mouth, it is a velvety sensation that melts away. Serve the thinly sliced duck with melon or figs where the natural sugars balance the with Maria De Nardi

earthy tones of the cured meat. As well, serve with fresh fruit or a creamy French blue like St.Agur or Blue de Bresse. There are many wines to go with Cured Duck breast; some classics would be French Burgundy from Jadot or an Italian Brunello from Castello Banfi. But this week I have chosen a modern style Zew Zealand Pinot Noir from Sacred Hill. Strawberry and cherry aromas, which are slightly herbal, give way to a palette which has ripe luscious fruit and some complexity. Tannins are smooth. Well priced at $21.99/btl. My suggestion for Prosciutto di Parma is 2003 Umani Ronchi ‘Jorio’ Montepulciano d’Abruzzo DOC. Single-vineyard cuvee from a 40 year-old plot of vines planted at an altitude of 650 m. The wine is deep ruby-violet in color with rich aromas of cherry and plum fruit. The palette is laced with sweet lico - rice and subtle spice notes. $16.99/btl. My suggestion for Spanish Serrano Ham is 2002 Bodegas Piqueras ‘Terre Grande’ Reserva Almansa DO. Oak hogsheads gives this Garnacha, Syrah, Monastrell blend a soft, ripe tannin structure. Intense ripe berry flavors have a spicy, peppery edge. $24.50/btl.