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.
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