Domaine Lafran Veyrolles Bandol Rouge

Grower: Domaine Lafran Veyrolles
Grape Variety: Mourvèdre / Carignan / Grenache / Cinsault
Style: Rich and Fruity
Country: France
Appellation: Côtes de Provence
Vintage: 2010/11
Alcohol: 14% ABV
Bottle Size: 75cl

Duck Roasted in Fig Leaves

Cooking Time: 00 hrs 55 mins (approx.)
Number of Servings: 4

INGREDIENTS

4 good-sized duck breasts, on the bone
20 fig leaves
1 medium celeriac
1 small red cabbage
30 ml colza oil
10 ml soy sauce
60 gr of salted butter
1 stalk of rosemary

1. In a hot pan, brown the duck breasts without cooking them. In a cast-iron pan, place a bed of fig leaves in the bottom, lay the duck breasts on top then cover with the rest of the leaves. Moisten with the colza oil and put the lid on the pan. Preheat the oven to 200°C then bake for 20 minutes (adapt cooking time to your taste).
2. While the duck is cooking, peel the celeriac, cut in quarters and cook with the butter and half a glass of water over a low heat until the liquid has completely evaporated. Slice fine quarters of red cabbage and glaze in the same way.
3. Remove the duck from the oven and leave to rest in the pan for 15 min then cut into slices. Serve surrounded by the glazed cabbage and celeriac. Recuperate the cooking juice and drizzle over everything. Finish the seasoning with sea salt, a dash of soy sauce and freshly ground pepper.