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