Buy Boschendal 1685 Merlot at ’t Bockje Bathmen

75 cl · 14% · Red

€ 16,99

Boschendal 1685 Merlot
This bottle

Boschendal 1685 Merlot

Recommendation for this bottle

At the table with Boschendal 1685 Merlot

Rode wijn · Zuid-Afrika · merlot · 14%

Why this works together

Gekozen op de kleur (rode wijn), het smaakprofiel uit onze webshop (fruitig & zacht), de druif (merlot), het land van herkomst (Zuid-Afrika), het alcoholpercentage (14%) en de tonen van rood fruit en moerbei in de omschrijving. Zonder zware tannine hoeft er geen vlees tegenover te staan; het fruit gaat prima naast tomaat en kruiden.

Serve at 16 to 18 °C.

What is needed

For 4 people

Duck breast with cherry sauceMain courseDuck breast with cherry sauce

Ingredients

  • 2 duck breasts
  • 300 grams cherries
  • 100 millilitres red wine
  • 1 tablespoon honey
  • 20 grams butter
  • 800 grams potatoes

Method

  1. Peel the potatoes and boil them in salted water for about 20 minutes until tender.
  2. Score the skin of the duck breasts in a diamond pattern, season with salt and pepper and stone the cherries.
  3. Place the duck breasts skin side down in a cold pan and cook them for 8 to 10 minutes until the skin is crisp.
  4. Turn them over, cook them for 3 to 4 minutes for pink, and leave them to rest, covered, for 5 minutes.
  5. Pour most of the fat out of the pan and cook the cherries with the red wine and the honey for 5 minutes to make a sauce.
  6. Whisk the butter into the sauce, slice the duck breast and serve with the sauce and the potatoes.
With the cheeseMature cheddar

Ingredients

  • 160 grams mature cheddar

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Roasted walnutsBeforehand or with drinksRoasted walnuts

Ingredients

  • 150 grams walnuts
  • 1 tablespoon honey
  • sea salt

Method

  1. Preheat the oven to 170 °C.
  2. Mix the walnuts with the honey and spread them out on a baking tray lined with baking paper.
  3. Roast for 8 to 10 minutes until fragrant and lightly coloured, stirring halfway.
  4. Sprinkle immediately with sea salt and leave to cool until crisp.

To serve one glass per person

  • 1 bottle of Boschendal 1685 Merlot

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every wine

Foto’s: Eendenborst met kersensaus: CharmaineZoe's Marvelous Melange, CC BY 2.0 · Geroosterde walnoten: tacowitte, CC BY 2.0

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.