2017 Chavy-Chouet | 1er Cru Folatieres

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Loire, France; red raspberry, rainier cherry, touch of pepper, minerality

Pat dry the duck breasts. Score the skin in a cross-hatch pattern being careful not to cut into the meat. Season both sides with 0.5 tsp sea salt (and a pinch of black pepper if desired). Heat a heavy skillet over medium heat and add 1 tablespoon olive oil. Place the duck breasts skin-side down, and cook for 6-8 minutes until the fat renders and the skin is crisp. Flip to finish briefly on the meat side and then transfer to a warm plate to rest.

Prepare duck and pan-sear

In the same skillet, remove most of the rendered fat, leaving about 1 tablespoon. Add the minced shallot and sauté until translucent. Add the sugar and let it melt, watching for a light caramel color. Carefully pour in the red wine, scraping up any browned bits, then add red wine vinegar and reduce by half. Stir in raspberries and Rainier cherries; simmer until fruit softens and releases juices. Add chicken stock and thyme; simmer until the mixture thickens into a glossy gastrique. Remove from heat and whisk in butter until silky. Finish with lemon juice and adjust salt and pepper if needed.

Make the raspberry-rainier cherry gastrique

Keep the gastrique warm over very low heat. Return the duck briefly to the pan juices to rewarm, then remove and let rest for 5 minutes before slicing.

Finish sauce and rest the meat

Slice the duck breasts into medallions and fan onto plates. Spoon generous ribbons of gastrique around and over the meat. Finish with a light sprinkle of finishing salt flakes and crushed pink peppercorns. Garnish with a few extra raspberries or cherry halves if desired.

Plate and garnish

duck breasts, skin-on

fresh raspberries

Rainier cherries, pitted and halved

shallot, finely minced

red wine

red wine vinegar

sugar

unsalted butter

extra virgin olive oil

sea salt

pink peppercorns, crushed

chicken stock

fresh thyme leaves

lemon juice

finishing salt flakes

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Descriptors

Tasting Notes

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