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Duck Breasts with Tarragon Orange Glaze

Pair with: Amontillado

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Cooking time: 1 hour

The Amontillado Sherries are a step up from the Finos; presenting similiar features but with more body and greater physicochemical development. This gives the Amontillados more structure but they remain delicate, mixing well with slightly richer dishes, such as this recipe of duck breasts with tarragon orange glaze.

Instructions

Duck Breasts with Tarragon Orange Glaze

pLay the duck breasts on a cutting board and make diagonal slashes throught the skin./p p(Do not pierce the flesh), season with salt and pepper./p pHeat a heavy frying pan(without fat). And when it is hot, put the duck skin side down and cook for 10 minutes, turn them over and cook other side./p pRemove most of the fat from the pan add the vinegar orange juice, marmalade and chopped tarragon and cook till reduced by half./p pSpoon the sauce over the breast and serve./p
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Serving and consuming

Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.

  • Slightly Chilled in a White Wine Glass

    Serve it between 12° and 14° C in a white wine glass.

  • Dry but Intense

    Its dry and intense flavour adapts to difficult and risky pairings.

  • Ideal to Drink Glass by Glass

    Its composition allows it to be stored in open bottles for months.

Pairing Amontillado with food