duckbreast with raspberry dressing with a Chateau de Seuil 2005 Bordeaux

i am not telling how to cook duckbreast, that is a basic.

dressing:

a handfull of Raspberries
a tablespoon of white wine vinegar
a tablespoon of honey and 2 table spoons of extra vierge olive oil.
Seasoning
Mix those together till it is smooth.

Place the sliced duck breast on top of a salad, dressing and some fresh raspberries.
don't forget to open a wine, can be a pinot noir of a bordeaux, like the chateau de Seuil from 2005. A good balanced wine, with a good nose, the taste is a mix of freshness and soft tannins, long lasting taste with about 20 seconds later a comeback with sweet cherries! Nice!

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Comments

[JL Clark]

looks really great....we have done apples or cranberries...have you ever ever cooked duck in a confit of duck fat?  seriously, it is like a harmonic convergence and nearly brings about the end of the world as we know it...but in a good way.

[liffey]

hi jl clark, thx for your vist, and comment.
Yes i have cooked duck by the confit method, wonderfull! I rolled it with liver, wonderfull, see here:
http://wouterkookt.vox.com/library/post/rouleau-of-confit-the-canard-with-cuvee-saint-vincent-2005-bourgogne.html

[MEK]

looks good.

 

soft tannins. 2005. tell us more about the wine.