Why and How is this a Match Made in Heaven?

Mild chestnuts and fennel are a great union which only improves when contrasted with the flavour of cured duck breast - all combined to create a silken concoction of the most sublime texture…  But for a truly exceptional pairing, serve it with a round, fresh champagne like our Vintage 2008. 

As espoused by our Cellar Master,“The velvety side of this champagne matches the silkiness of the soup, whose hearty flavor pairs well with the elaborated round notes of the Vintage 2008”. Besides, he adds, “the crisp taste of this champagne underlines perfectly the crunchy texture of chestnuts and duck breasts.”

Ingredients (for 2 servings):

200 g cooked and peeled chestnuts

1 small fennel bulb

1 small onion

6 slices of cured duck breast

20 cl heavy cream

15 g butter

40 cl chicken broth

Chervil for garnishing

Salt and pepper

Directions:

1.  Peel and chop the onion.  Wash and mince the fennel.  Melt the butter in a pot, add the onion and fennel and cook for 5 minutes over medium heat.  Add the chestnuts, salt and pepper.  Pour the broth in, cover and simmer for 20 minutes.

2.  When the soup is cooked, strain the solids and transfer to a blender.  Add ½ of the heavy cream and blend.  Add the broth little by little until a velvety texture is obtained.  Pour it back into the pot, adjust the seasonings and keep warm.

3.  Heat a frying pan and, without adding additional fat, rapidly pan fry the slices of cured duck breast, just long enough to heat through.

4.  Pour the soup into soup plates or bowls and add a touch of cream.  Place the duck breast slices on top, add fresh pepper and garnish with sprig of chervil. Serve.

A little something extra:  try serving in individual covered porcelain crocks for an ultra-aromatic discovery when opening the lids.