Here is a recipe to accompany our Châteauneuf du Pape Hommage à Odette Bernard:
Ingrédients (for two):
Balsamic vinegar, sugar, butter, Carpentras strawberries and 1 large duck breast
- Fry in a knob of butter (or duck fat) strawberries cleaned and cut into pieces, sprinkle them with sugar and pour a dash of balsamic vinegar.
- Let reduce for ten minutes over low heat. Score the duck on the skin side and grill it in the pan. Pour the sauce over the duck breast.
- Serve with grilled gnocchi.