Duck Rillette Toast, Pinot Sauce & Triple Cream Cheese with Sta. Rita Hills Pinot Noir

Duck Rillettes Toast with Handwritten Pinot Noir Sauce & Fresh Triple Cream Cheese

Courtesy of Joel Quigley, Senior VP Marketing Communications

Makes approximately 20 bites

Ingredients

Lobster

1 – 3 ounce jar of duck rillettes

7 ounces Bourgogne triple cream cheese

3 ounces mini toasts

Pinot Noir sauce

1 cup Handwritten Pinot Noir

2 tablespoons olive oil

⅓ shallot, finely chopped

1 teaspoon honey

½ cup dried sweetened sour cherries

½ cup dried sweetened sour cranberries, diced

2 pinches of fresh dried thyme

¼ cup raspberry vinegar

Salt and freshly ground pepper to taste

Directions

In a small saucepan over medium high heat, add olive oil and shallots and cook until starting to brown. Add honey and cook over medium heat until shallots start to caramelize, approximately 2 minutes. Add cherries and cranberries. Simmer for about 3 minutes. Add wine, raspberry vinegar and thyme, simmer until reduced by half, about 4 minutes. Put sauce into a deep bowl, season with salt and pepper and then purée.

Assemble Appetizer – Drizzle each mini toast with olive oil. Spread duck rillettes on toast, then triple cream cheese followed by pinot noir sauce. Finish to taste with dried thyme, salt and pepper.