2009 Brun Moulin a Vent

J

Jay Miller

Jay Miller
Delightfully pure and rich red fruit. I'd say it's one of my 2 favorite 2009 Beaujolais to date but i'm not sure how much is due to an unexpectedly fortuitious food pairing. One of those 'wow, i thought this would work well together but not *this* well pairings". sous vide duck breast with star anise, ginger, tangerine peel and a sauce from the duck juices, pomegranate juice and demi-glace.
 
This is my favorite 09 Brun that I've had so far. Though it seemed a ways away from being quite ready; built for the long haul. I'll have to take your word on that duck pairing though, it's a bit out of my home-cooking league. But it sounds great.
 
originally posted by lars makie:
This is my favorite 09 Brun that I've had so far. Though it seemed a ways away from being quite ready; built for the long haul. I'll have to take your word on that duck pairing though, it's a bit out of my home-cooking league. But it sounds great.
Click to expand...

I agree, my favorite Brun so far as well - but you probably gathered that.

If you have a sous vide machine (my tax refund present to myself last year) the duck is really easy to make and is a variation I've been playing around with for several iterations.

One duck breast, zest from one tangerine (or orange), some sliced fresh ginger, one or two star anise (this was a first time addition and I think it worked well). Cook at 146F for about 6 hours.

Empty the juices and fat from the bag, skim away the fat. Pour the juices into a pan with a some demiglace and pomegranate juice to taste. Reduce.

Prick the skin and put the duck breast skin side up under the broiler for about 5-6 minutes to crisp it up and make it look appealing. The main downside to many sous vide dishes is that they don't look at good as they taste.

Serve with a red fruited wine.
 
You actually just need proper plastic bags and a good thermometer (if you're willing to sacrifice some accuracy).
 
originally posted by Yule Kim:
By sous vide machine, do you mean a thermal immersion circulator?
Click to expand...

A thermal immersion circulator is one machine that you can use for sous vide cooking. It's Better than the home version I use:

Loading…

www.amazon.com

But Yixin is right though then you need to pay a lot more attention which for me takes away a lot of the attraction.
 
this food/wine match makes total sense, Jay, as this is the most "vertical" of Beaujolais, particularly from JPB
 
Thanks guys for the info, though I imagine I won't try to tackle sous vide for a while. I'm still trying to figure out the roasting machine known as "oven."
 
I bought some of this after Marty recommended it. Wasn't my favorite '09 to date (I think the Metras L'Ultime still gets that honor) but it struck me as one of the best '09s to pour for those folks who are finding the vintage outside the lines in any way. This one sure isn't. I have similar notes on this and the '09 Thevenet VV, which I'd also put in that bucket.
 
originally posted by Keith Levenberg:
I bought some of this after Marty recommended it. Wasn't my favorite '09 to date (I think the Metras L'Ultime still gets that honor) but it struck me as one of the best '09s to pour for those folks who are finding the vintage outside the lines in any way. This one sure isn't. I have similar notes on this and the '09 Thevenet VV, which I'd also put in that bucket.
Click to expand...

You remember I said "one of my two favorites from the vintage"? The Thevenet Morgon is the other one.
 
You must log in or register to reply here.
Back
Top