Prepare a marmalade with a Pinot Noir wine and reduce in a saucepan with sugar and a few sheet sofgelatine. Scour the duck breasts and grill them for 10 minutes: 5 minutes on the skin-side , then 5 minutes on the meat side.
Collect the duck fat in a tray.
Slice the duck breast and keep the blood.
Mix the blood with a spoonful of the marmalade and the warm duck fat, freshly- milled pepper and salt and a sprig of thyme.
Cover the duck with the sauce and serve with grilled tomatoes.
Pairing made on September 2011
Best association found with Cuvée Ambre 2005, Le MillésimeView Recipe
Scour the duck breasts and fry them skin-side first. Coat with the five berry mixture.
Finish cooking with 7 to 8 minutes in the oven.
Slice before serving.
Pairing made on April 2011
Best association found with Cuvée Maurice Romelot