Jordan Estate Tales - Volume 8 - 2013 - 23

California
Caviar CUps
Both luxurious and simple to prepare, this
decadent hors d’oeuvre recipe may also be
served as a first course soup. The creamy,
rich flavors pair deliciously with the bright,
crisp acidity of Jordan Chardonnay.

ingrEdiEnts:

7 cups cauliflower florets
(approximately 1 head), chopped
1 Tbsp grape seed oil
1 tsp Maharajah curry powder*
1 leek (white section only), sliced
½ Tbsp Jordan Extra Virgin Olive Oil
¼ cup cream
Vegetable stock as needed (water may be
substituted)
Salt to taste
1 tsp Champagne vinegar
7 ounces California Osetra or Hackleback
caviar**
1 scallion, thinly sliced on the bias

an example of the seasonal pairings
created for our tours & tastings

EstAtE
RECIPES

By todd Knoll

* Maharajah curry powder may be
purchased at Indian groceries or
online at thespicehouse.com.
**Either caviar may be purchased
online at californiacaviar.com.

dUCK rillEttE
with CannEllini
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 dish offers the perfect
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:

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:

To begin, preheat oven to 325 degrees.
Over medium high heat, coat a small sauté
pan with grape seed oil. Add curry powder
and allow the spice to release its color and
essential oils (approximately 30 seconds).
Add one cup of the chopped cauliflower
florets to the curry oil and toss to coat. Place
the pan in the oven and roast briefly (three to
five minutes), remove from oven and reserve
at room temperature.
In a heavy-bottomed pot, sweat leeks in
olive oil. Add cream, remaining cauliflower
florets, and enough vegetable stock or water
to cover. Gently simmer until cauliflower
has completely softened (approximately 20
minutes). Purée with an immersion blender
until smooth. Strain purée and season with
salt and Champagne vinegar to taste.
Reserve hot or chill.
To serve has an hors d’oeuvre, fill small
ramekins one-half full with purée, garnish
with a generous portion of caviar, curried
florets and a sliced scallion. To serve as a
soup, quadruple recipe, follow the same
instructions and serve in bowls.
Yield: 8 servings

instrUCtions:

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 repressurize 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.
* See our chef’s recipe for duck confit:
jordanwinery.com/culinary/recipes
Yield: 8-10 servings

23
Jordan Estate Tales - Volume 8 - 2013

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