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 | Meat |
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French duck with Sweet Maple Wine |
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| | Ingredients: (serving size: 2-4) | • French duck 1 whole
• Maple syrup 75ml
• Red wine vinegar 150ml
• Unsalted butter 30g
• Shallots 4, cut into half
• Leek 1/3, sliced
• Garlic 8 cloves
• Onion 1/2, diced
• Chestnuts 500g
• Pumpkin 1/4, sliced, skin on
• Beef stock 150ml
• Olive oil 2 tablespoons
• Sage leaves 4 pieces
• Rosemary to taste, squashed
• Sea salt and pepper to taste
• Beans for garnish
• Buttered asparagus for garnish
• Cous cous for garnish | | | Method: | 1. Heat a pan with olive oil. Fry the pumpkin with salt and pepper. Add shallots and cook it under medium high heat for
3 minutes for each side
2. In another pan, sauté chestnuts well with butter and garlic. Add leek and sage leaves, season with salt. Pour in beef
stock, cover and simmer for 8 minutes under medium low heat
3. Put the sautéed pumpkins and chestnuts on a baking tray and set aside
4. Put butter, onion, rosemary, salt and pepper into the duck. Shake the duck well and place on the sautéed pumpkins and
chestnuts
5. Cover the duck with a piece of foil paper. Leave air on two sides and bake it at 220ﾟC for 20 minutes
6. Remove and add maple syrup and red wine vinegar and bake for another 30 minutes under 190ﾟC. Remove the foil paper
and bake for another 5 minutes until it turns nice and golden
7. Garnish with cooked cous cous, asparagus, beans and serve | | | Wine Pairing Suggestion | Flowers Vineyard Sonoma Coast Pinot Noir 2008 750ml (USA)
Item no. 301094467
Pinot Noir's balance of crisp fruit, light spiciness and moderate tannins make it ideal with duck. |
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