RSRV
L'accord d'un magret de canard et champignons de Paris marinés avec la cuvée RSRV Lalou 2008.
Accords Mets et Champagnes
RSRV Lalou

The pairing of duck breast and marinated Paris mushrooms with the RSRV Lalou 2008 vintage.

1
15 minutes
30 minutes
The complexity of an agreement that combines strength and aromatic finesse. Finesse of the flavors of the duck breast and the bubbles. Strength of the vinous character of the champagne and the whole in the mouth. The duck meat, powerful and unique, is softened by the slightly honeyed marinade, and combines with the enveloping aroma of the RSRV Lalou 2008 vintage. An unexpected alliance that leaves the palate with tasty notes.
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IngrEdients

For 4 people

  • 1 large raw duck breast
  • 200 g of button mushrooms
  • Olive oil
  • Honey
  • Yellow lemon
  • Herb of Provence
  • Salt and Pepper
PrEparation

1.
Thinly slice the duck breast and mushrooms. Arrange the slices in a jumble on a plate.

2.
In a bowl, make the marinade. Mix the oil, the lemon juice, a tablespoon of honey, a pinch of herbs of Provence, salt, pepper.

3.
Baste the slices with the marinade.

4.
Cover the dish and place in the fridge for 1 hour.

5.
Serve chilled
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