Food and wine pairing château la sauvageonne grand vin red wine and rosé duck breast

Château la Sauvageonne Grand Vin red served with a duck breast served rosé, sautéed vegetables

The recipe by chef Laurent Chabert for 2 people

• 1 duck breast 450g
• 2 asparagus spears
• 1 spring onion
• 1 small courgette
• 100g of button mushrooms
• Olive oil
• Fleur de sel

Finely slice all the vegetables and set aside separately

Score the fat of the duck breast (make light incisions down to the flesh to help the fat render)

In a lukewarm pan, place the seasoned duck breast fat-side down, grill on a low heat for approximately 5/6 min (the fat needs to become crispy)

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

Leave to rest for 10 to 15 min undisturbed off the heat but well in its fat

Meanwhile, heat a second pan with a drizzle of olive oil, add the vegetables starting with the spring onion and asparagus, cook for 1 min then add the courgette for another 1 min and finally the mushrooms, leave everything to cook for a further 2 min 

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

Plate up with the vegetables underneath, then the duck breast