Recipe Duck Saté
Ingredients
- Muscular rosés from spain have too much heft for a salade niçoise or those lovely little stuffed vegetables you might enjoy in provence. they’re even too much for the piquillos stuffed with salt cod on the costa brava. they belong with easygoing platters of burgers, sausages and ribs, contributing refreshing acidity on a warm summer day.
- Well chilled, they are excellent aperitif wines before a sturdier red with dinner. in that case, these meaty duck satés, grilled skewers graced with asian flavors, make suitable nibbles with the wines, picking up notes of fruit and spice along the way. i could even imagine these wines, which cut a rich swath of garnacha, made into a sangria by adding orange slices and a splash of grand marnier. i’d drink that with the duck, too.
- Time: 30 minutes, plus 2 hours’ refrigeration
- 1 duck breast (magret)
- 1 teaspoon chinese five-spice powder
- Salt and pepper
- Juice and grated zest of 1 orange
- 1/4 cup hoisin sauce
- 1 tablespoon sherry vinegar.
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