Duck'n tea
OVEN-BAKED DUCK BREAST & RED WINE X L'INSTANT DIVIN , SPICED TEA
For 2 people / Preparation time 30 min / Cooking time 40 to 60 min
- 1 organic duck breast
- 1 to 2 pears, quinces or apples
- 1 onion
- 100ml of red wine
- 3 teaspoons of our tea The Divine Moment
- a few cloves
- 1 to 2 cinnamon sticks
- Mango, quince, orange or mandarin jam
As always with my recipes, this is just an inspiration. You can modify the ingredients to suit your taste.
In the anti-waste approach that is very important to us, note that the sauce that remains at the bottom of the dish can easily be kept for 24 hours in the refrigerator and can be used as a base for preparing a delicious pasta dish the next day.
1) First of all, infuse the 3 teaspoons of "L'instant Divin" tea in the red wine of your choice. We used the Angevin from Domaine de la Petite Roche . One of our favorite wines!
2) Remove the duck breast from the refrigerator 30 minutes before cooking
3) Score the skin of the duck breast and sear it briefly in the pan
4) Place the duck in a dish of your choice or in a casserole dish and surround it with previously chopped fruits and vegetables. Add the cinnamon sticks, star anise and cloves and bathe it generously in the tea-infused red wine.
5) Bake with the skin facing up at 60°C for 40 to 60 minutes depending on the thickness of the duck breast and the desired cooking intensity.
6) Preferably, accompany the tasting with the same wine and tea that you used for the preparation.