Duck breast

Name: Duck breast au poivre with a short jus
Total time: Prep 10 min · Cook 20 min · serves 2
Cuisine: French
Ingredients: 2 duck breasts (approx. 350 g each); 2 tbsp coarsely crushed black pepper; 150 ml reduced veal stock; 50 ml cognac; 20 g cold butter; Fleur de sel

with the cuvée Réserve · Brut blend Grand Cru

Recipe 01

Roasted duck breast with cherry sauce

Time · Prep 15 min · Cook 25 min · serves 2

Ingredients

2 duck breasts (approx. 350 g each)
200 g fresh or frozen pitted cherries
100 ml veal stock
50 ml balsamic vinegar
30 g butter
Salt, freshly ground black pepper

Method

Score the duck skin with a sharp knife in a crosshatch pattern without cutting into the flesh. Season generously with salt and pepper.
Place the duck breasts skin-side down in a cold pan, bring to medium heat and render the fat for 8 to 10 minutes until the skin is golden and crisp.
Flip the breasts and cook flesh-side down for 4 to 5 minutes for a pink finish. Rest under foil for 5 minutes.
In the same degreased pan, pour in the balsamic vinegar, scrape up the pan drippings, add the veal stock and cherries. Reduce over high heat for 5 minutes.
Remove from heat and whisk in the butter to bind the sauce. Adjust seasoning.
Slice the duck breasts on the bias, spoon the cherry sauce over and serve immediately.

Why the pairing works. The Pinot Noir character of this Bouzy Grand Cru Réserve, enriched by reserve wines, brings a deep structure and body that matches the richness of duck. The ripe red fruit notes of the Pinot Noir echo the cherry sauce, while the length of this aged-wine blend balances the fat of the duck breast.

Recipe 02

Duck breast au poivre with a short jus

Time · Prep 10 min · Cook 20 min · serves 2

Ingredients

2 duck breasts (approx. 350 g each)
2 tbsp coarsely crushed black pepper
150 ml reduced veal stock
50 ml cognac
20 g cold butter
Fleur de sel

Method

Score the duck skin and press the crushed black pepper firmly onto the flesh side to adhere.
Place skin-side down in a cold pan, raise heat gradually to medium and render the fat for 8 to 10 minutes.
Flip to the pepper side and sear for 3 to 4 minutes. Rest on a rack, covered, for 5 minutes.
Deglaze the pan with cognac and flambé over high heat for 30 seconds, then add the reduced veal stock.
Reduce for 3 to 4 minutes to a coating consistency. Finish with cold butter off the heat.
Slice the duck, arrange on a warm plate, spoon over the jus and finish with a few flakes of fleur de sel.

Why the pairing works. The deep structure and body of this reserve-wine blend from Bouzy Grand Cru, Pinot Noir dominant, stand up to black pepper without being overwhelmed. The length of the cuvée mirrors the lingering finish of the short jus, while the weight of the Pinot Noir anchors the pairing in the richness of duck.

Other pairings of this cuvée

Discover the cuvée Réserve ← All pairings