English
Duck breast, beetroot & Pinot Noir Exception
The Chef Emmanuel Stemper offers us a recipe where the duck breast rubs shoulders with the beet!
Surprising, isn't it? Well, the flavors are a perfect match. The beets are candied and bring originality to this traditional Landes dish. The Chef's trick is to decorate this dish with a tangy sauce made of beet, horseradish, wine vinegar and honey. A real treat!
CLICK HERE TO DOWNLOAD THE RECIPE
Daring food and wine pairing : The Pinot Noir Exception
This wine reveals a sublime ruby color, limpid and delicate. After a first intense nose of fresh Morello cherry, it opens up and gains in complexity. We recognize pepper, violet, as well as a toasted note, signature of a long maturation in Burgundy barrels of French wood. One also thinks of cocoa and wild strawberry. The mouth is dense and tense with a fresh attack. The tannins, ripe and velvety, caress the mouth and lead to a beautiful finish, very persistent, which calls for a nice meal. A great wine at maturity, both complex and immediately appreciable.
Enjoy your meal!
Ingredients
For the duck breast
For the candied beets
For the Rattes
For the Acidulated Sauce
Preparation:
-
Preparation of the beets
Combine pink berries, horseradish, olive oil and salt. Mix or grind in a mortar. Place beets on aluminum foil. Add 1 tablespoon of the mixture and close tightly. Bake in the oven at 200°C for about 1h30. Prick with a sharp knife to check for doneness. Once cooked, set aside. -
Preparation of the Acidulated Sauce
Take one of the candied beets and blend it with all the ingredients. Adjust the seasoning to your liking. -
Preparation of Rattes
Cook the rattes from cold in a saucepan filled with salted water. Bring to a boil and cook for 2 minutes. Cool and then fry in a pan with butter and garlic cloves. -
Preparation of the duck
Remove the meat from the duck breast or ask your butcher to do so. Season the meat with salt and pepper and then cook them skin side down in a frying pan over medium heat. As soon as the fat begins to melt, add the garlic and rosemary and baste the meat regularly with the fat. As soon as the skin is well colored, snack on the flesh over very high heat. You can put all these ingredients in an ovenproof dish and heat to 215°C for 5 to 10 minutes before serving.
We were just talking about that!
Avis clients
Soyez le premier à donner votre avis sur cette recette !
Recipe for Roasted Octopus with Hummus and Raspberry & Riesling Exception
Recipe for celery risotto with scallops & Pinot Noir Exception
