Magret du Canard à la Cerise: A taste of Bordeaux
Date: 10-05-2024
The appellations of Bordeaux are renowned for their sumptuous red wines, which perfectly complement the region's gourmet cuisine. Among the many delights of Bordeaux is magret du canard à la cerise - duck breast with wine jus and cherries.
Try our Chef's recipe for wine jus aux cerise. Serve over seared duck breast, duck fat roasted potatoes and sauteed seasonal vegetables.
Pair with a well-balanced Bordeaux like the Château La Bastidette Montagne St Emilion. Bon Appétit!
Red wine jus aux cerise
Serves 6
Ingredients:
- 2 shallots finely chopped
- 3 garlic cloves chopped
- 1 sprig of thyme
- 1 ½ cups Bordeaux wine (or any red wine)
- ½ cup cherry juice
- 2 cups beef stock
- Salt
- 15-20 whole pitted cherries
Method:
- Brown shallots, thyme, and garlic in a sauce pan. Don't use oil.
- Add Bordeaux wine and cherry juice
- Reduce by half, then hold off to the side
- In another sauce pan, reduce beef stock by half
- Add in wine reduction and reduce by 1/3
- Season with salt
- Strain the sauce
- Add whole cherries
- Spoon over seared duck breast, duck fat roasted potatoes and sauteed seasonal vegetables.