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One of a
selection of seasonal Gabbiano recipes from Giancarlo & Katie
Caldesi:
Duck
with Cherries in Gabbiano Chianti
Katie Caldesi
says: "This combination of gamey
meat and sweet, slightly sticky cherries is heavenly. This is a dish
we developed for a banquet to be served at the beautiful Castello di
Gabbiano just south of Florence. Italian cherries were just in season
so we dowsed them in the Castello's Chianti DOCG and served this as a
sauce with locally caught duck."
Serves 4
Ingredients:
4 duck breasts
400g cherries
50g sugar
150ml orange juice
500ml
Gabbiano Chianti DOCG (reduces to 150ml in around half an hour)
50g sugar
Method:
Pre heat the
oven to 180°C. Cut the cherries in half and remove the stones.
Put them into an ovenproof dish and pour over the orange juice then
sprinkle over the sugar. Put the dish into the oven and bake for 25
minutes or so until the cherries have softened and browned a little.
Remove from the oven and set aside.
Meanwhile
pour the Gabbiano Chianti wine into a saucepan with the sugar and
bring to the boil. Turn it down to a simmer and leave for around half
an hour so that it reduces to around a third of its volume.
Season the
duck breasts with salt and pepper and fry in hot oil in a frying pan.
Fry skin side down first and then turn them over, around ten minutes
in total. Put them onto a baking tray and place into the oven for
around ten to fifteen minutes or until done. Meanwhile pour the
cherries and the wine into a large frying pan over a high heat and
bring to the boil. Turn down to a simmer and reduce for around five
minutes until the sauce has reduced and thickened. Slice the duck
breasts and arrange on a warmed serving dish. Pour over the sauce and
serve with plenty of creamy mashed potato.
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