Tips and tricks
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.
Pinot Noir de Nouvelle-Zélande – rouge
With its crispy puff pastry and raspberry mixture mingled with the smoky hints of the duck, this dish is a delicious and well-balanced complement to a full-bodied, fruity and rich New World Pinot Noir.
Select wines from Martinborough, a vineyard in the south of New Zealand’s North Island known for its fleshy Pinots.
Hélène Dion Sommelier and Wine Columnist
Servez à 15 °C