Autumnal elegance meets sophisticated aromas
Wine with food means turning a dish into an experience with the right wine accompaniment. Wine and food combine here to create an elegant autumn dish that impresses with its depth and sophistication. Tender breast of wild duck is served on aromatic apple and red cabbage, which harmoniously complements the game with its subtle sweetness and acidity. The crunchy hazelnut brittle adds an exciting texture and nutty roasted aromas. The dish combines rustic down-to-earthness with festive elegance and offers a perfect symbiosis of sweetness, spice and autumnal power. A feast that not only delights the palate, but also impresses visually.
Ideal wine pairing: Pinot Noir (Willamette Valley, Oregon, USA)
A Pinot Noir from the Willamette Valley in Oregon is a great accompaniment to this dish. The fine aromas of red berries, sour cherries and a hint of cranberry combine perfectly with the sweet and sour balance of the apple and red cabbage. Its silky structure harmonizes with the tender breast of wild duck, while subtle herbal notes and hints of undergrowth reflect the earthy character of autumn. The elegant, medium body brings out the roasted aromas of the hazelnut brittle without overpowering the dish. The lively acidity ensures that every bite is refreshing and the palate never tires. A symbiosis that brings elegance and harmony to the point.
Further wine recommendations for this dish
Pinot Noir Premier Cru AOC Gevrey-Chambertin (Bourgogne, France)
A Pinot Noir from Gevrey-Chambertin brings an almost mystical dimension to the duck dish with its deeper structure and spicier tannins. The dark cherry fruit and fine minerality harmonize with the meatiness of the wild duck, while the earthy notes enhance the red cabbage and nuts. A wine for connoisseurs who prefer a more complex interplay.
Pinot Noir Ahr QbA (Ahr, Germany)
The German Pinot Noir from the Ahr Valley impresses with elegance, cool freshness and an almost filigree texture. The aromas of redcurrants and raspberries underline the fruity notes of the apple and red cabbage, while the fine minerality adds lightness. Perfect for a lighter interpretation of the dish.
Syrah AOC Cornas (Northern Rhône, France)
A powerful Syrah from Cornas brings a darker, peppery and powerful note into play. With aromas of blackberries, violets and pepper, it complements the earthy profile of the wild duck. Its structure goes particularly well with the roasted aromas of the hazelnut brittle, while the fine acidity balances the apple and red cabbage. Ideal for connoisseurs who want more power in the glass.
Malbec Mendoza (Argentina)
An Argentinian Malbec offers lush aromas of plums, blackberries and cocoa. Its supple tannins and spicy depth harmonize with the sweet and sour red cabbage, while the fruit richness caresses the game meat. The nutty elements of the dish particularly benefit from the richness of this wine.
Cabernet Franc AOC Chinon (Loire, France)
A Cabernet Franc from Chinon captivates with its fine herbal spice and notes of paprika, violets and red berries. These aromas play perfectly with the red cabbage and the autumnal spice of wild duck. Its structure remains elegant and lean, which means that the dish is not too heavy overall.
The recipe:
Wildentenbrust mit Apfel-Rotkohl & Haselnusskrokant
Cooking utensils
- 1 Bratpfanne
- 1 Ofenform
- 1 Kochtopf
- 1 Schneidebrett & Messer
Ingredients
Für die Entenbrust:
- 2 Wildentenbrüste
- Salz Pfeffer
- 1 EL Butterschmalz
Für den Apfel-Rotkohl:
- ½ Kopf Rotkohl
- 2 Äpfel
- 1 Zwiebel
- 2 EL Gänseschmalz
- 150 ml Rotwein
- 2 EL Preiselbeeren
Für den Haselnusskrokant:
- 80 g Haselnüsse
- 50 g Zucker
- 1 EL Wasser
Preparation
Entenbrust:
- Hautseite der Entenbrüste einschneiden, würzen und in Butterschmalz auf der Hautseite anbraten.
- Im Ofen bei 160 °C ca. 12–15 Minuten fertig garen.
Apfel-Rotkohl:
- Rotkohl fein hobeln, Zwiebel würfeln und in Gänseschmalz anschwitzen.
- Mit Rotwein ablöschen, Äpfel zugeben, köcheln lassen und mit Preiselbeeren abschmecken.
Haselnusskrokant:
- Zucker in einer Pfanne karamellisieren, Wasser und Haselnüsse zugeben.
- Auf Backpapier auskühlen lassen, grob hacken.
Empfohlene Beilagen:
- Kartoffelgratin
- Serviettenknödel
- Feldsalat mit Walnüssen
