Enjoying sherry wine / pairings and recipes / Amontillado
Cooking time: 1 hour
Lay the duck breasts on a cutting board and make diagonal slashes throught the skin.
(Do not pierce the flesh), season with salt and pepper.
Heat a heavy frying pan(without fat). And when it is hot, put the duck skin side down and cook for 10 minutes, turn them over and cook other side.
Remove most of the fat from the pan add the vinegar orange juice, marmalade and chopped tarragon and cook till reduced by half.
Spoon the sauce over the breast and serve.
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.
