Food and wine pairing Château la Sauvageonne Grand Vin red and pink duck breast

Château la Sauvageonne Grand Vin rouge served with duck breast served pink, pan-fried vegetables

There recipe by chef Laurent Chabert for 2 people

• 1 duck breast 450g
• 2 asparagus spears
• 1 spring onion
• 1 small zucchini
• 100g of button mushrooms
• Olive oil
• Flower of salt

Finely slice all the vegetables and set aside separately.

Score the fat of the duck breast (make slight incisions down to the flesh to help the fat melt)

In a warm frying pan, place the seasoned duck breast fat side down, grill over low heat for around 5/6 min (the fat should become crispy)

Turn the duck breast over (be careful, the fat is very hot and will splash a little), leave to heat for 1 minute over low heat, then remove from the heat and cover with aluminum foil.

Leave to rest for 10 to 15 minutes quietly off the heat but in its fat.

Meanwhile, heat a second frying pan with a drizzle of olive oil, add the vegetables, starting with the spring onion and asparagus, cook for 1 minute, then the zucchini for another minute and finally the mushrooms, cook for another 2 minutes.

Remove the duck breast from the pan, discard the fat, then reheat the pan and brown the duck breast on both sides, then cut it in half or slice it thinly.

Dress with the vegetables underneath, then the duck breast.