For 4 people
Preparation : 40min
Cooking : 45min
INGREDIENTS
2 rooms 300g duck breasts
1 bunch rosemary
Olive oil
350ml of Banyuls Rimage Early Release
120g of sugar
2 red onions
500g baby potatoes
1⁄2 lemon
RECIPE
BASE
Cut the duck breasts into large cubes, make a hole in the center and use the rosemary sprigs as skewers. Season and place in a mixture of olive oil and rosemary.
Refrigerate for 30 min. Brown for 5 minutes over high heat just before serving.
SAUCE
Very gently boil 250ml ofBanyuls Rimage Mise Précoce and 100g of sugar until syrupy.
CANDIED ONIONS
Slice the onions, brown over high heat with 20g of sugar then add 100ml ofBanyuls Rimage Mise Précoce . Cook very gently until syrupy, about 20 minutes.
GRAINED APPLES
Cook the new apples in water. Refresh in water, then cut in 2. Brown over high heat in olive oil, then season.
DECORATION
On top of the meat assembly, garnishes and sauce, sprinkle with rosemary and lemon zest.
FOOD & WINE PAIRING
Collioure Red Land of Oms
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread for the First Year students of the BAC Professional Option Cuisine and Restaurant course. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
