Duck breast with Pinot Noir marmalade , garnished with grilled tomatoes

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 Millésime