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STAR CHEF RECIPES FOR COOKING AT HOME
Duck breast and Pinot Noir
VERVINO
Medium-rare duck breast with oxheart cabbage, cream of celery, herbed oyster mushrooms and creme de cassis
This mouth-watering recipe was sent to us by star chef Michael Kammermeier from the restaurant ENTE at Hotel Nassauer Hof in Wiesbaden. The venue, which is part of Jeunes Restaurateurs Germany, also offers its menu at www.local-foodlovers.de. 2017 Höllenberg GG Pinot Noir VDP.GROSSE LAGE® of the Künstler vineyard in Rheingau is a perfect wine pairing to serve with this dish and tastes wonderful in our Vervino all-round glasses.
Ingredients you will need:
Whole duck
3 kg
Onions
500 g
Carrots
250 g
Neutral oil
50 ml
Celeriac
250 g
See recipe download for further ingredients
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Pink roasted duck breast with pointed cabbage, celery cream, herb mushrooms and cassis cream