A PASSION FOR GOOD TASTE.

Duck Breast stuffed with Fruit Chutney  

To be serve with : Terrazas Reserva Malbec


This sophisticated dish includes a twist on the classic French pommes dauphines by using sweet potatoes in place of the traditional white ones. We think you’ll find it compliments both the wine and the duck perfectly.

“Duck always goes very well with fruit, the wine concentration is combined with the duck stuffing."

Chef Carlos Barrera, Le Bouchon, Mexico City

  chapeau right

 

Duck Breast stuffed with Fruit Chutney


Duck Breast stuffed with Fruit ChutneyServes 4 as a main course
Ingredients :
 
4 duck breasts
120 g mixed leaves of lettuces
 
For the wine sauce :
500 ml Terrazas Reserva Malbec
50 g Shallots 3-4 laurel leaves
400 ml duck or chicken broth
 
For the pommes dauphines :
100 g butter, divided
300 g Sweet potato
800 ml milk
100 ml water
50 g Flour
1 egg
Oil, about two cups, for frying
 
 
 
 
 
 
For the chutney :
1 large apple
150 g figs
1 large pear
150 g red plums
1 tsp ground cinnamon
4 cloves
300 ml water
100 ml honey
100 g butter
300 ml red wine vinegar
2 pieces star anise
 
Preparation :
 
Begin by making the fruit chutney. (note: If you have any left over after making the duck breasts, it will be delicious in a cheese sandwich with a nice sharp cheddar or a runny Brie!) Peel the fruits and remove the stones. Chop in very small pieces. Melt the butter in a saucepan and add the fruits and spices. Cook over a medium heat until the fruit is soft. Add the rest of the ingredients and cook until it sets to the consistency of jam. Cool in the refrigerator.
 
Next, start making the sweet potatoes dauphine. Peel and cube the sweet potatoes in milk for 45 minutes, or until soft. While they are cooking, prepare the choux pastry. Put the water and 50 g of the butter in a saucepan at a low setting until it boils, then stir in the flour. Leave simmering until a paste is formed. Cool and then add the egg, beating with a wooden spoon. When the sweet potatoes are tender, drain them and mash them with the rest of the butter. Combine the choux pastry with the sweet potatoes and taste for seasoning. Reserve until ready to fry the pommes dauphines.
 
For the red wine sauce, mince the shallots and fry them shallots in the butter until soft. Add the Terrazas Reserva Malbec and laurel leaves. Reduce to approximately 80% and add the duck juices. Simmer slowly and taste for seasoning.
 
Prepare the duck breasts by cutting a slit in the side of each one to form a pocket. Fill with 50 g of chutney and tie closed with a string. Season the breasts. Heat a frying pan and lay the breasts, skin side down, in the pan. Once they have achieved a golden color and released some of the duck fat, turn over and cook until just done.
 
To finish the pommes dauphines, form two tablespoons of the potato and choux mixture into a dumpling. To make them more elegant, you can pipe them with a bag and refrigerate them until ready to fry. Bring the oil to a temperature of 180° C / 355° F. Fry the dauphines for one minute, or until just golden brown.
 
Duck Breast stuffed with Fruit Chutney
 
Presentation :
 
Remove the strings from the duck breasts and plate them. To each plate, add a handful of the mixed leaves and the hot pommes dauphines. Drizzle a little of the red wine sauce over the meat and serve with the remaining sauce in a boat. Enjoy with a glass of Terrazas Reserva Malbec.

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Terrazas Reserva Malbec 2012

THE WINE

Malbec 2012
1067m


Appellation
Mendoza

Rating:

James Suckling
92

Intense purplish colour with red shades. Very expressive, revealing a floral and red fruit profile of violet, raspberry...

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