Feely La Source and Feely Grace just go with duck – a winner for food and wine pairing
Serves 4. Around 40 mins total prep and cook time.
Ingredients: 2 large duck breast, 1 large cup of Feely La Source or Grace, ½ cup dried cranberries, pinch of cinnamon, slosh of olive oil, 7 medium sized potatoes diced into small bits (about 1 cm cubes), ½ cup walnuts toasted and chopped, 1 tbsp chopped parsley, 1 tbsp chopped sage, 2 cups apple, peeled and diced, Salt and Pepper, knob of butter
Preheat oven to 220°C. Place red wine, cranberries and cinnamon in saucepan and heat slowly till it simmers for 2 mins then turn off and let sit for about 20 minutes. Heat oven tray with dash of oil in hot oven. Place diced potatoes onto baking tray and roast in oven. When potatoes are ready, place on hot tray and cook till golden and crispy. It should be time to drain the cranberries. Return wine to a simmer and reduce till there is only about ½ cup left. Toast walnuts in a saucepan (remember to keep moving them around while toasting) and remove. Fry apples in butter, sauté until just soft. Add together the cranberries, potato, walnut, apple, herbs, salt and pepper.
For the breasts cook skin side down on a high heat for about 6 mins or till golden then turn and cook for another 3 (remember to keep draining the fat away and use that for roasting potatoes another day – a delicacy).
To serve: place the potato cranberry apple mix on the plate, add sliced duck breast then spoon over the reduced sauce of red wine. Enjoy with a fine glass of Bordeaux style red wine (the one you used to cook with) – our Grace is ideal.
Order your La Source, Grace or another Feely red like Resonance online https://chateaufeely.com/notre-boutique/vins/
