Duck Breast, Caramelized Orange and Whole Grain Bread Skewers
Mix the garlic, cornstarch diluted in 1 tbsp water, 5-spice powder and honey in a pestle.
Brush the duck breast with this mixture, cover in plastic wrap and refrigerate 1 hr.
Preheat the oven to 210 °C and bake the duck breast for 20 to 25 min, brushing it regularly while it is cooking.
Cut the breast into bite-sized cubes.
Clean the oranges and cut into large cubes.
Put the remaining marinade in a saucepan and caramelize the oranges.
Cut the whole grain bread into rectangular pieces.
Using a wooden skewer, make skewers composed of a rectangle of bread, a cube of duck breast, a cube of orange, a cube of duck breast and another rectangle of bread.
Serve hot.
Perfect wine pairing
More about this grape varietyMerlot de France
Smoothness that is perfect with roasted poultry. Whether it is duck breast skewers or chicken or goose rillettes, Merlot’s leathery touch goes wonderfully with the subtly wild notes of our favorite feathered friends. Its velvety tannins are a marvelous companion to the melt-in-your-mouth delight of goose rillettes or roasted chicken. Merlot’s fresh, elegant, luscious charm. Beloved on every continent, Merlot – another French treasure – embodies charm. It has a luscious, fleshy feeling on the palate and lovely balance with velvety tannins. Warm notes that pair exquisitely with grilled veggies. Generous and flattering, Merlot is a warm grape variety that is perfect for Mediterranean dishes like ratatouille or grilled vegetables, like Zucchini and Eggplant on Fougasse. A delightful, bruschetta-style wonder that is taken to a higher level with Merlot’s stewed-fruit aromas.
