In this adaptation of the magret of duck with pears and pure baroa, the wine was carefully replaced with a Witbier, and not as a provocation, but as a decision-making technique. The Witbier provides the acidity, moderate carbonation, and functional aromas of course citrus and spice, and is able to fulfill the role of the wine’s structure in the sauce, with the benefits of sensory-specificity.
The return of the spices, it was essential to maintain the consistency. Cinnamon, clove, and star anise, the classic in baking the pears in wine, have been replaced with orange peel and coriander seed, that is aligned with the profile of the beer used, and by avoiding the overlapping leaves. The acidity has been adjusted to apple cider vinegar, ensuring the accuracy of the balance between the fat duck and sugar content of the fruit, and the coolness of the pool.
The pure baroa is not an adjunct. Its velvety texture and sweetness to the natural act as a shock absorber, sensory, and connecting with the sauce on the meat, and prepare your taste buds for blending. It reduces the impact strength is perceived to stabilize your experience and to create a continuity of taste.
The dish is ready, the reconciliation is complete, with the Pauwel Kwak. His body, the intensity of malt and alcohol to sustain the fat from the magret, and is in direct contact with the sweetness of pear and the baroa, while, in contrast with the freshness of citrus in the sauce, made with a Witbier. It is not the repetition of flavors; this is the counterpoint to the conscious.
This award demonstrates to bring the beer is not to replace wine. and beer.
To understand the function, structure, and intent of the pot to the cup.
By: Maria Anita Mendes
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