Food and wine pairing Château la Sauvageonne Grand Vin rouge and duck breast rosé

Accord mets et vin Château la Sauvageonne Grand Vin rouge et magret rosé

Château la Sauvageonne Grand Vin rouge served with duck breast served rosé, pan-fried vegetables

The recipe from chef Laurent Chabert for 2 people

  • 1 duck breast 450g
  • 2 asparagus
  • 1 spring onion
  • 1 small zucchini
  • 100g button mushrooms
  • Olive oil
  • Flower of Salt

Slice all the vegetables finely and set aside separately

Square the fat from the duck breast (make a slight incision down to the flesh to help the fat melt)

In a lukewarm frying pan, put the seasoned duck breast on the fat side, grill over low heat for about 5/6 min (the fat must become crispy)

Turn the duck breast over (be careful, the fat is very hot and will splatter a little), leave to heat for 1 min over low heat then remove from the heat and cover with aluminum foil

Leave to rest for 10 to 15 minutes, quietly off the heat but still in the fat

Meanwhile, heat a second frying pan with a drizzle of olive oil, add the vegetables, starting with the spring onions and the asparagus, cook for 1 min, then the zucchini for another 1 min and finally the mushrooms, cook everything 2 more mins

Remove the duck breast from the pan, discard the fat then heat the pan again and sear the duck breast on both sides, then cut it in half or slice it

Dish with the vegetables underneath, then the duck breast

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