Duck or game
A powerful main course that balances classic and robust: roast duck breast or game, served with a deep, rich sauce. Think stock, red berry, or non-alcoholic port sauce, which envelops the meat with intensity. The robust, smoky notes of Gnista French Style complement this perfectly, giving this dish a layered, wintery elegance.
For 2 persons
Ingredients
- 2 duck breasts (or game fillets such as deer or hare)
- 1 tbsp oil
- Salt and pepper
- 1 shallot, finely chopped
- 50 ml non-alcoholic red wine or grape juice
- 100 ml game stock or beef stock
- 1 tbsp blackcurrant jam or cranberry compote
- 1 knob of cold butter
Preparation method
- Score the duck fat crosswise. Season the duck or venison with salt and pepper.
- Heat a pan (without oil) and sear the duck fat-side down for about 5–6 minutes, then turn and sear for another 2–3 minutes (for game: about 2 minutes per side). Let it rest under aluminum foil.
- Sauté the shallot in the fat from the pan. Deglaze with red wine or juice, add stock and jam, and reduce until a syrupy sauce forms. Whisk in a knob of butter at the end.
- Cut the meat into slices and serve with the sauce.
