Food and wine pairing: château la sauvageonne grand vin red and rosé duck breast

château la sauvageonne Grand Vin rouge served with a duck breast cooked rosé, sautéed vegetables

The recipe by chef Laurent Chabert for 2 people

• 1 duck breast 450g
• 2 asparagus spears
• 1 spring onion
• 1 small courgette
• 100g button mushrooms
• Olive oil
• Fleur de sel

Finely slice all the vegetables and set aside separately

Score the fat of the duck breast (make light incisions down to the flesh to help the fat render)

In a lukewarm pan, place the seasoned duck breast fat-side down, grill over a low heat for approximately 5–6 minutes (the fat should become crispy)

Turn the duck breast over (caution: the fat is very hot and will splatter a little), leave to cook for 1 min over a low heat, then remove from the heat and cover with aluminium foil

Leave to rest for 10 to 15 minutes undisturbed off the heat but well in its own fat

Meanwhile, heat a second pan with a drizzle of olive oil, add the vegetables starting with the spring onion and asparagus, cook for 1 min, then add the courgette for another 1 min, and finally the mushrooms, leave everything to cook for a further 2 min 

Remove the duck breast from the pan, discard the fat, then reheat the pan and sear the duck breast on both sides again, then cut it in two or slice it

Plate up with the vegetables at the bottom, then the duck breast on top