01Oct
2017

Sunday Dinner with Avignonesi

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DUCK BREAST WITH ACACIA HONEY AND JUNIPER,

OVEN ROASTED VEGETABLES AND WHITE CABBAGE SALSA

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Enjoy the start of autumn with this delicious recipe from our winery chef Luca Biancucci.

We recommend that you buy organic products.

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Start with the white cabbage salsa, as it needs to marinate for several hours. You can easily prepare this the day before, should you not have enough time.

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CABBAGE SALSA

..Ingredients:

1 white head of cabbage

2-3 cups white wine vinegar

1 cup mayonnaise

1-2 cups plain yoghurt

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Peel off the external cabbage leaves. Chop the cabbage and leave it to marinate in white wine vinegar for a minimum of 6 hours. Drain the cabbage carefully to eliminate all the vinegar. Blend the cabbage with as much mayonnaise and yoghurt ad you wish, until your cream is smooth (use a regular blender or an immersion blender and a tall bowl). This salsa can be served both hot and cold.

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OVEN ROASTED VEGETABLES

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Ingredients:

2 green squashes

2 aubergines

3 yellow onions

2 red peppers

Fresh thyme

Fresh rosemary

Extra virgin olive oil

Salt

Pepper

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Chop all the vegetables and put them in a large bowl. In a small bowl, stir together thyme, rosemary, olive oil, salt, and pepper. Pour over vegetables and stir until they are evenly coated. Spread the vegetables out on a large roasting pan. Roast in the oven for approx. 40 minutes at 180C° / 356 °F.

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When your vegetables are half done, start preparing the duck breasts.

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DUCK BREASTS WITH ACACIA HONEY AND JUNIPER

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...Ingredients:

2 duck breasts

2 tablespoons olive oil

1 tablespoon acacia honey

1 cup chicken brooth

1 tablespoon butter

Juniper

Salt

Pepper

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Preheat a large skillet over medium high heat and sear the duck breasts, skin side down. Reduce the heat to medium low after 3 minutes and flip the duck breasts over, cooking them for an additional 4 to 5 minutes. Transfer them to a plate and spread acacia honey on the skin. Add 1 spoonful of acacia honey, juniper and 1 cup of chicken broth to the skillet and simmer for 2-3 minutes. Finish roasting the duck breasts in the oven at 180 °C / 356 ° F for approx. 6 minutes. When they are done wrap them in aluminium foil and let them rest for 3 minutes.

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Take the vegetables out of the oven.

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Carve the duck breasts and place them on the plate with a serving of the roasted vegetables. Drizzle the honey sauce from the pan on top of the duck. Garnish with your white

cabbage salsa.

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Beauty tip: Chef Luca likes to add a touch of colour to his dishes with flower petals and fresh herbs. Use what you have in your garden or in the house.

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Wine match: Serve this dish with Avignonesi’s Grifi (Sangiovese & Cabernet Sauvignon), a perfect match for the combination of sweet and sour sensations from the honey glazed duck and the vinegar marinated cabbage.

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Buon appetito!