Recipe: Ambar Estate’s Herb Gougères with Duck Confit & Pomegranate Sauce

December 1, 2025·Uncategorized·3 min·

Produced in partnership between Travel Dundee and the Dundee Hills Winegrowers Association.

These herb gougères from Chef Heidi Whitney-Schile at Ambar Estate are small with bold and vibrant flavors. Each bite layers savory pastry, rich duck confit, and a bright pop of pomegranate. They’re a standout appetizer for any holiday gathering, and add a festive and colorful note to the table.

GOUGÈRES INGREDIENTS

1 cup Water
¼ cup Butter
½ tsp Salt
Pinch Cayenne
1 cup AP Flour
4 Eggs
8 oz Gruyere
¼ cup Parsley
¼ cup Chives

GOUGÈRES INSTRUCTIONS

Measure all ingredients and sift the flour.

Place water, butter, salt, and cayenne into a saucepan and bring to a simmer.

Add sifted flour and stir with a wooden spoon. The mixture will form a thick dough and begin to stiffen. Keep stirring the mixture; it will begin to leave a film on the sides of the pan and start smelling nutty. When it does this, the dough is ready to be removed from the heat.

Place the dough mixture in mixer bowl and attach the paddle. Allow it to mix until it begins to cool.

Slowly stream in the eggs, one at a time, until they are all incorporated.

Add herbs and gruyere and mix until evenly distributed.

Preheat oven to 400 degrees.

Place a piece of parchment on sheet pan and spray it with non-stick spray.

Place 1 Tbsp batter, spaced every 2 inches, on the sprayed parchment paper until the parchment is full.

Bake for approximately 20 minutes until they are puffed up and lightly golden. (Note from Chef Heidi: Check the bottoms to make sure they are nice and golden before removing them from the oven.)

Slice in half with a serrated knife and fill with duck confit, arugula, and drizzle with pomegranate sauce.
Note: Duck confit is available at most grocery stores.

POMEGRANATE SAUCE INGREDIENTS

1 cup Pomegranate juice
½ cup Honey
2 tsp Garlic (minced)
1 tsp Ginger (grated)
2 Tbsp Shallots
1 Tbsp Balsamic
Pinch Salt
2 tsp Cornstarch

POMEGRANATE SAUCE INSTRUCTIONS

Place all the ingredients (except cornstarch) into a small saucepan and whisk together. Bring to a low simmer and cook for 10 minutes, until the shallots are tender and all the flavors have melded.

While the mixture simmers, mix the cornstarch with equal parts of water and make a slurry.

After the sauce has simmered for 10 minutes, add the cornstarch slurry and allow it to simmer for another couple of minutes to thicken.

Use cool or hot.

WINE PAIRING RECOMMENDATIONS:

Duck and Pinot Noir is a classic pairing; the wine’s vibrant acidity cuts through the richness of the meat without overpowering it. A Dundee Hills Pinot Noir will enhance the harmony of this pairing, because Pinots from this AVA typically develop red fruit notes that echo the sweet-tart pomegranate sauce, while notes of earth, spice, and dried herbs complement the peppery arugula and savory gougère pastry. – Recommendations from Morgan Baer, Ambar Estate’s Sales & Marketing Manager & WSET-III

2023 Ambar Estate Pinot Noir – The Ambar vineyard is primarily composed of Jory volcanic clay; the soil that gives Dundee’s famous “red hills” their name. Because of the soil’s high iron and manganese content, the land takes on a distinctive reddish-brown hue. Ambar’s Regenerative Organic® farming techniques allow the vineyard and AVA’s unique terroir to shine, producing a well-structured Pinot Noir with layered flavors of cranberry, pomegranate, plum, and hints of dried herbs in this 2023 Ambar Estate Pinot Noir.

2023 Nicolas-Jay Ensemble Pinot Noir – Winemaker Jean-Nicolas Méo brings Burgundian traditions to his winemaking while aiming to express the natural elegance of Oregon’s Willamette Valley. This cuvée is crafted to reflect the distinct character of its vintage; and it captures the 2023 season beautifully. The Pinot Noirs of 2023 offer a fruit-forward profile, with structured tannins and loamy earth aromas leading to a bright, focused finish, as seen in this Nicolas Jay L’Ensemble.