This delicious and elegant dish is perfect for any festive season. A 3-5 year aged Chianti Classico is an excellent companion for the glazed duck. The fruitiness of the wine supports the sweetness of the shallots, while the spiciness of the Sangiovese grape goes very well with the cinnamon and paprika spiced glaze.
Ingredients (6 servings):
6 duck breasts
2 tbsp sugar
2 tbsp water
1 lemon (juice)
2 cups tomato juice
1 tsp starch
¼ tsp paprika powder
3 sticks cinnamon (divided)
2¼ lbs rutabaga
2 sticks butter (divided)
½ cup apple juice
3½ oz sushi ginger
6 shallots
1¾ cups Port wine
½ cup raspberry vinegar
1 bay leaf
½ lb green beans
2 apples (Granny Smith)
⅓ oz fresh savory
vegetable oil for frying
ice cubes for ice bath
vinegar
salt
coarse sea salt
fresh savory and savory blossoms for garnish
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