Cook duck breasts following instructions on the package
In a saucepan over medium heat, sauté shallots in the rendered duck fat until they are lightly browned, about 1 to 2 minutes.
Add honey. Cook gently, stirring constantly until shallots are caramelized. Remove from heat.
Deglaze with vinegar and add the wine. Bring mixture to a boil and reduce.
Add the demi-glace or reduced stock and the diced fruits if desired. Simmer for 1 minute and season with salt. Remove from heat, add thyme and butter. Stir until butter has melted completely. Pour a small amount of sauce on the plate and lay the sliced duck breast on top of or beside sauce.
Oven-baked green lentils, Sautéed artichokes, Polenta, Sautéed shiitake mushrooms
Recipe from Domenico Forte, professional chef
Merlot – rouge
Merlot is a likeable grape for its silky tannins, and its aromas of fruit, sweet spices and, in some vintages, mocha. Full-bodied and expressive, Merlot goes perfectly with this dish and its pronounced flavours. And why not? You’ve already opened the bottle to make the recipe!
Select a Canadian Merlot. Ontario and British Columbia produce solid and charming Merlots, as you like it!
Servez votre vin à 16 °C
