CHATEAU L’EVANGILE
Roast duck breast with blueberries
Created by the Chef at Lafite
Ingredients
- 2 duck breasts
- 25cl duck or veal stock
- 25cl red wine
- 50g blueberries in syrup
- 1 sprig of thyme
- 1 clove garlic
- 1 bay leaf
- 100g butter
- Armagnac
- 3 endives
- 1 celeriac
- 1/4 bunch chives
- Salt and pepper
For 4 persons Preparation time: 1 hour | Cooking time: 1h30
Dress the duck breasts, season with salt and pepper, tie for roasting. In a stewing pan, reduce the red wine with the blueberries, garlic and bay leaf. Add the duck or veal stock, reduce again. Incorporate 50 g butter, strain, add a dash of Armagnac.
Make a julienne of endives sautéed in butter with salt, pepper and some sugar. When cooked, add chopped chives.
Peel and cut the celeriac in long fingers to look like chips and colour them in butter.
Season with salt and pepper.
Brown the duck roast on all sides and finish cooking in the oven. Slice and serve on a plate with the endives and celeriac chips. Add the sauce.
Serve with a ten-year old Château L’Evangile
