Los Vascos Cabernet Sauvignon
& Rolled Duck Breast with Cherries
Created by Marie-Caroline Malbec
Ingredients
- 2 duck breasts
- 16 sage leaves
- Salt and pepper
- 1 large handful of fresh or frozen cherries
For 4 persons Preparation time: 10 min | Cooking time: 20 min
Trim most of the fat off the duck breasts (leave a little), slice each breast in half horizontally and spread them out flat like escalopes.
Cover each piece of duck breast with sage leaves, season with salt and pepper, roll them up like miniature roasts and secure with kitchen string.
Melt a little duck fat in a frying pan over low heat, brown the duck parcels on all sides for about 20 minutes to serve them pink; season with salt and pepper, remove from the pan and keep warm between two plates. Throw the pitted cherries into the hot pan, add 3 cloves of unpeeled garlic and three sprigs of fresh thyme, salt and pepper, and cook over medium heat for ten minutes.
Skim off the fat and serve the duck immediately with the reduced cooking juices.
Wine suggestion:
Los Vascos Cabernet Sauvignon.
A generous, supple, full-bodied wine; beautiful expression of fully-ripened fruit, cherries, and raspberries.
The extremely fresh finish is the perfect accompaniment for this very aromatic dish.
