Remove the skin from the breasts and reserve.
In a saucepan, boil the wine, add the mirepoix and herb mixture and cool in freezer 15 minutes in a salad-dish.
Meanwhile, remove silver skin from the breasts and cut into 1 inch cubes. Place the cubes in the cooled marinade and marinate in the refrigerator for 2 hours.
Preheat oven to 325 ºF (165 ºC). After 2 hours of marinating, remove the meat and strain the marinade to recover the wine. Towel dry the duck cubes. Preheat a casserole and sear the duck cubes until lightly brown. Salt and pepper lightly, add the tomato paste and brown another minute. Add flour and mix. Remove the duck meat from casserole. Add to casserole the recuperated wine, the diced mushrooms, the pearled onions and the smoked duck breast pieces. Bring to a boil. Put the pieces of duck breast in the casserole and place the reserved duck skin on top of the mixture Cover and bake in the oven for an hour.
Remove and discard duck skin and serve immediately or refrigerate for the next day.
For tender duck breasts, do not slice meat too thin when serving. Keep slices thicker or simply leave them whole, as slices lose their juiciness and dry out quickly.
Mercurey – rouge
You can’t go wrong with “regional” pairings: this tasty traditional Burgundy dish can be enjoyed with a red of the Mercurey appellation of Burgundy. Of the Pinot Noir variety, Mercurey ages well.
Feel like venturing into a more unconventional selection? Due to the cooler climate on this Australian island, Pinot Noirs from Tasmania have a structure that resembles Burgundy wines. Certain to be a wonderful discovery!
Hélène Dion Sommelier and Wine Columnist
Servez à 16 °C
