3 duck breasts
1 bottle of red DFJ Merlot & Tinta Roriz
2 chopped garlic cloves
1 chopped onion
100 g/3.5 oz of bacon
Salt and pepper
Remove the skin from the duck breasts and dice them into large cubes. Score the skin and gently heat in a frying pan until the fat is rendered. Discard the skin and flash fry the duck pieces in the fat. Then, turn down the heat, add the minced bacon, onion, garlic and cook gently for ten minutes. Stir in the wine and seasoning and gently simmer for 90 minutes, stirring occasionally. Meanwhile, peel and cube the turnips and boil them in salted water for a few minutes until al dente. Peel and cube the peaches before warming in a hot oven for five minutes.
Place the duck in the centre and drizzle some sauce over it before surrounding with the turnips and peaches. Finish with the remaining sauce and serve immediately with Arabian rice.
Complemented With Quinta do Rocio