Spiced Duck Breast with Sweet Potato Purée & Château Canon Chaigneau 2018

Why does this dish pair perfectly with Château Canon Chaigneau 2018?

The Château Canon Chaigneau 2018 is a beautifully balanced wine with rich aromas of ripe black fruits, licorice, and subtle spicy notes. Its silky tannins and vibrant acidity make it an exceptional companion for this dish:

1. The spices in the duck: The cinnamon and allspice mirror the wine's delicate spicy undertones, creating a harmonious flavor profile.
2. The sweetness of the purée: The creamy and slightly sweet notes of the sweet potato soften the tannins, enhancing the wine’s elegance.
3. The richness of the duck: The duck’s fat perfectly complements the wine's structure, while its tender, rosy meat brings out the complexity of the wine’s fruit flavors.

This pairing is a match made for festive gatherings, ensuring a memorable culinary and wine experience. 🍷✨

Recipe step by step

Serves 4

Ingredients:

• For the duck:

  • 2 duck breasts
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1 tsp allspice
  • Salt and pepper

• For the sweet potato purée:

  • 800 g (1.8 lbs) sweet potatoes
  • 200 ml (7 fl oz) heavy cream
  • 30 g (1 oz) butter
  • Freshly grated nutmeg (to taste)
  • Salt

Instructions:

1. Prepare the duck:

   • Score the duck skin with a sharp knife in a criss-cross pattern, being careful not to cut into the meat.
   • In a small bowl, mix the honey, cinnamon, and allspice. Rub the mixture onto the flesh side of the duck breasts and let them marinate at room temperature for 15 minutes.

2. Make the sweet potato purée:

   • Peel and chop the sweet potatoes into chunks. Boil them in salted water for about 15 minutes, or until tender.
   • Drain and mash the potatoes with butter and cream until smooth. Add nutmeg and season with salt to taste. Keep warm.

3. Cook the duck:

   • Heat a frying pan over medium heat (no need for additional oil). Place the duck breasts skin-side down and cook for 6–8 minutes until the fat has rendered and the skin is crispy.
   • Turn the duck breasts over and cook the flesh side for another 3–4 minutes for medium-rare. Remove from the pan, cover with foil, and let rest for 5 minutes.

4. Serve:

   • Slice the duck into thin strips and serve alongside the sweet potato purée. Drizzle with any juices released during resting for added flavor.