Duck Breast on Grape and Apricot Sauce

Cook the dumplings on the stove. Cook the dumplings in salted water until tender. Sauté the shallot cubes with mushroom slices in butter, season and add freshly chopped parsley. For the sauce, caramelize brown sugar with a flake of butter, stir in halved, seeded grapes and a few chestnuts. Extinguish with white wine, refine with butter and a dash of whipped cream and round off with a small dash of balsamic vinegar.

For this our wine expert recommends a 97 Mas Collet Garnacha, Crianza, Cabernet Tempranillo, Sauvignon, Carinena, winery Cellar de Capcanes from Rioja/Spain.

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