January
Duck Leg on a Divine Nectar
This Duck Leg on a Divine Nectar is the perfect fit to your New Year's Eve party!
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Ingredients
- 6 Duck legs
- 750 ml of Cider Beaupré
- 500 ml of poultry stock
- 50 g of butter
- 5 shallots
- Fresh cream
- 3 Granny Smith apples
- 25 g of granulated sugar
- Salt and pepper
Preparation
- Marinate the duck legs in the poultry stock, Cider Beaupré, salt and pepper for 1 hour.
- Chop shallots finely.
- Melt 25 g of butter in a cooking-pot that goes in the oven. Brown the shallots.
- Put the ducks legs and the marinade in the cooking-pot and cook to 170ºC for 1:15.
- Peel the apples and cut it into quarters. Brown it in a pan and add granulated sugar.
- Reserve warm duck legs and reduce cooking juice.
- Add fresh cream.
- Serve the duck legs with its Beaupré sauce accompanied by sweet apples.
Beaupré mix
The Classical
In a martini glass, add some ice cubes, then, pour a generous quantity of Cider Beaupré. Garnish with a small cranberry skewer and savour!
The Romantic
Pour gently a Cider Beaupré bottle in a champagne flute. Add a touch of grenadine. Beautify with a fresh luscious strawberry!
The Adventurer
In a tumbler, pour 250 ml of Beaupré Cider amalgamated with 250 ml of McCoy beer. The sweetness of Cider Beaupré and the bitterness of McCoy espouse each other so perfectly, you’ll be charmed!
The Exuberant
In a whiskey glass, let softly trickle a whole spoon of maple syrup. Fill the glass with Beaupré Cider. This blend will stimulate your senses like they’ve never have before!
