CRAMANT’S HOSPITABLE GEM
Brilliant Gold Yellow color, on the nose it’s exposed with fragrant white exotic flowers, sunkissed yellow apples bruised pears and juicy tangerines. On the palate the flavors are persistent, stoney dry, zesty medium acid and a medium muscular body, delicate medium alcohol and steadfast mousse, mineral core, natural yeast and a lengthy finish.
DUCK BREAST CONFIT PICATTA IN BABY BELLA MUSHROOM ALLEMANDE SAUCE
4 duck breasts
2 tbsp grated onion
1- two grated garlic cloves
1 tbsp lemon juice
Flour to dredge
1 small lemon thinly sliced
1/4 cup capers
1 tbsp minced fresh thyme
2 tbsp butter
1/ 4 cup chopped Italian parsley
1 cup dry white wine
Fleur del sel /white pepper taste
Place duck breast in a large pot pour enough oil to cover the breast. Bring to a boil, cover reduce to simmer for 1 hour. In a bowl season breast with garlic, onion lemon juice, thyme, dredge with flour and salt to taste.
Heat butter and 2 tbsp of the confit oil and fresh cracked white pepper medium in the skillet set aside. Place breast in pan brown 4 minutes per side. Add parsley, capers, ½ cup dry wine, reduce sauce by ½ adjusting the heat.. Add the veloute sauce to the pan heat through another 2 minutes. Serve immediately. Garnish with lemon zest and parsley.
ALLEMANDE VELOUTE SAUCE
8 oz sliced baby bella mushrooms
2 tbsp butter
½ cup dry sherry
1 oz butter 1.75 oz flour
2 cups stock 1 duck egg yolk
1/ 4 cup heavy cream
1-2 tsp lemon juice
Fleur del sel/ white pepper
Make roux with the butter and flour. Cook over very low heat 3-4 minutes. Meanwhile, in a separate large skillet add mushrooms butter and sherry cooked down till mushrooms are tender, set aside. Don’t rinse pan, set aside. Cool the roux slightly. Gradually add stock to the roux, whipping constantly. When incorporated, bring it to a boil. Reduce heat to a simmer, stirring frequently to prevent scorching. Simmer the sauce very slowly for ½ hour. Skim the surface first, then stir when necessary. Add more stock, if needed, to adjust consistency. Strain through a fine mesh chinois. Temper in liason of 1 yolk and ¼ cup heavy cream. Don’t boil, add lemon juice, salt , pepper. Strain through a cheesecloth add mushrooms, cover with plastic wrap,set aside keep warm.
Eric Isselée, a domaine out of the Grand Cru village of Cramant in the heart of Champagne of the Cotes De Blancs that produces a style of Champagne that’s starkly different from what’s available on shelves now. This is a wine to savor since very little is exported as most Champagnes and I’m always in support of grower wines like this little gem. What makes it momentous, is proprietors Eric and Carol Isselee welcome their guests on the winery in an independent building for an extraordinary experience of their style. In addition they furnish sumptuous accommodations as well as trottinette electric scooters To enhance your exploration of this esteemed region.
350, rue des Grappes d’Or – 51530 Cramant
Tel. : 03 26 57 54 96 – Fax: 03 26 53 91 76