Campari clarifié au Boursin, Gin, Lillet Blanc

FROMAGE & JARDIN

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Côte des Bar, Aube Champagne | Pinot Noir

Bring the bottle of 2019 Cédric Bouchard VV Côte de Val Vilaine to serving temperature: 14–16°C (57–61°F). If too warm, chill in an ice bath (ice and water) for 10–15 minutes; if too cold, let sit at room temperature for 10–20 minutes.

Inspect the bottle for sediment and cork condition. Pinot Noir from Côte des Bar is typically clear but aged bottles may have slight sediment. If present, stand the bottle upright 24 hours before serving or decant gently.

If decanting: open the bottle and pour slowly into a decanter, watching for clarity. Decant for 30–60 minutes to let aromas open — lighter Champagnes/Pinot-led wines benefit from brief decanting; older bottles may prefer minimal aeration.

Select wide-bowled (Burgundy) glasses, pour 3–4 oz (90–120 ml) per person for tasting; for a full pour, 5–6 oz (150–180 ml). Serve immediately and encourage guests to note the wine’s red fruit, floral, and mineral notes.

Preheat oven to 425°F (220°C). Toss the prepared carrots and turnips/parsnips with 2 tbs olive oil, 1 tsp chopped rosemary, and 1/2 tsp coarse sea salt in a bowl until evenly coated.

Prep

Arrange vegetables on a rimmed baking sheet in a single layer. Roast in the preheated oven for 22–28 minutes, turning once halfway, until tender and nicely caramelized at the edges.

Remove from oven and keep warm. Sprinkle with microgreens or chopped parsley before plating.

Score the skin of each duck breast in a crosshatch pattern without cutting into the meat. Pat skin and meat dry with paper towels. Season both sides with kosher salt (about 3/4 tsp per breast) and freshly ground black pepper.

Prepare the duck

Place a heavy skillet (preferably cast iron) over medium heat. Add 1 tbs neutral oil to the pan to prevent sticking. Place duck breasts skin-side down into the cold skillet to render fat slowly. Sear skin-side down for 8–10 minutes, pressing gently and monitoring to avoid burning; the skin should be deeply golden and crisp and most fat rendered.

Flip the breasts and add 1 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Spoon the melted butter over the duck for 1–3 minutes to flavor and finish cooking. Aim for an internal temperature of 130–135°F (54–57°C) for medium-rare. Total cook time will be ~10–12 minutes depending on thickness.

Transfer the duck to a cutting board, tent loosely with foil, and rest for 6–8 minutes before slicing. Reserve rendered fat in the pan for the gastrique base if desired (carefully pour off excess leaving about 1 tbs).

In the same skillet over medium heat, add the finely chopped shallots and sauté in the reserved duck fat (or 1 tbs butter if preferred) until translucent, 2–3 minutes. Add 1 cup Pinot Noir and increase heat to medium-high to reduce by about half, concentrating flavor (about 6–8 minutes).

Make the Pinot Noir gastrique

Stir in 2 tbs red wine vinegar and 1/2 cup stock. Reduce gently until slightly syrupy, about 4–6 minutes. Stir in 1 tsp honey to balance acidity. Taste and adjust seasoning with salt and pepper as needed.

Off the heat, swirl in 1 tbs cold cubed butter to add sheen and smoothness to the sauce (optional). Keep warm but do not boil after adding butter.

Slice duck breasts thinly on the bias. Spoon a little of the gastrique onto each plate, arrange slices of duck atop the sauce, and drizzle additional gastrique over the meat. Serve immediately with the roasted root vegetables alongside.

bottle of 2019 Cédric Bouchard VV Côte de Val Vilaine (Pinot Noir)

wine decanter (optional)

wine glasses (Burgundy style recommended)

spare ice bucket with chilled water (for rapid cooling if needed)

duck breasts, skin-on, trimmed

kosher salt

freshly ground black pepper

neutral oil (grapeseed or canola)

unsalted butter

shallots, finely chopped

fresh thyme sprigs

garlic cloves, lightly crushed

Pinot Noir (from the bottle) for gastrique

red wine vinegar

chicken or duck stock

honey

cold unsalted butter, cubed (to finish sauce, optional)

small carrots, peeled and halved lengthwise

baby turnips or parsnips, trimmed and halved

olive oil

fresh rosemary, chopped

coarse sea salt

microgreens or chopped parsley (for garnish)

2019 Cédric Bouchard | VV Côte de Val Vilaine

Mint julep

Sazerac

Hurricane

encouraged us to order a cup for dunking, which turned out to be a key component to fully enjoy these puffy fried pastries.

Verve coffee

will convert anyone who claims not to like this dessert.

Chocolate bread pudding

the broth made with shrimp and sausage sitting below the crisp-skinned fillet.

Red snapper courtbouillon

Make 2019 Cédric Bouchard | VV Côte De Val Vilaine Recipe in just 1h . Côte des Bar, Aube Champagne | Pinot Noir

2019 Cédric Bouchard | Vv Côte De Val Vilaine Recipe

Descriptors

Tasting Notes

Food Pairings

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