Bordeaux Rouge

A classic Cabernet Sauvignon and Merlot blend from Bordeaux, structured and age-worthy with notes of blackcurrant.

Ingredients

• 1 kg duck legs
• 1 cup baguette
• 2 tsp minced garlic
• 2 tsp bay leaves
• 3 tbsp extra-virgin olive oil
• 200g shallots
• a handful of fresh chervil, chopped
• unsalted butter, for serving
• 400ml beef stock
• 1/2 tsp grated nutmeg
• a generous handful of carrots

Instructions

1. 1

   Combine the arborio rice and dry white wine in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the fresh thyme and crème fraîche, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with Gruyère cheese, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with tarragon just before serving.

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