Bergaud Duck, Cherry Chutney – Guillaume Galliot
150g duck breast with the fat
40g liquid cream
Method: Slow cooked the duck with a pan and on butter with herbs.
Cooked the shallots in a sugar and comfit it.
Potato, make a gratin with the liquid cream and the herbs.
Finishing the dish with a natural duck jus.
The perfect wine:
Concentrated and velvety, the Louis Jadot Vosne Romanée 1er Cru Les Suchots has restrained elegance and refinement. The marriage of ripe fruit, exotic spices and oak complements Chef Guillaume Galliot’s Burgaud duck with fresh almond, cherry chutney and beetroot puree.
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