1 Place the duck on a baking sheet. Prick all over with a fork and season with salt and a little black pepper.
2 Bring oven to high heat and bake the duck for 5 minutes. Remove from oven and drain off the fat that has accumulated.
3 Reduce heat to medium and return duck to oven. Bake another 40 – 50 minutes until the duck is well-browned.
4 The duck is cooked in its own juice and fat. Serve very hot with tart fruits.
Advice of Wine to combine
Suggest from Sommelier
This classic dish from the southeast France that combines flavorful meat, sweetness, and a high protein content requires a blend inspired by mines from the same region. We're talking about a Cabernet Sauvignon-based wine complemented by Merlot and Cabernet Franc that reaches its greatest degree of complexity with oak-aging.
Salmon Cebiche
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.