by Roche Wines
Inspired by Pénélope’s family in France, we take direction from Stéphanie Béraud-Sudreau’s cookbook; “The Cookery of South-West France,” and her recipe Blandine’s Duck Burgers or “Burger de canard comme chez Blandine”
- 2 medium ethically and humanely sourced duck breasts
- Quick pickled-onions (see Pénélope’s recipe below)
- Fig & apple balsamic chutney (see Eliana’s recipe below)
- 4 burger buns — we recommend kaiser or for gluten-free, get Just Pies brown rice buns
- Arugula leaves
- Whole grain mustard or Dijon mustard, your choice
- Mixed salad greens as an accompaniment
- Optional: pommes frites, to be extra decadent
- We love this with pommes-frites (french fries) as a team luncheon, and for an elevated burger experience.
- Cook your duck breasts in a Kamado Joe Grill or on an outdoor fire pit over vine clippings for a smoked vibe.
- Serve with Eliana’s fig & apple balsamic chutney and Pénélope’s quick pickled onions
Pénélope’s Quick Pickled Onions:
*Revised recipe inspired by Cookie and Kate.
- 1 medium red onion (sliced thinly)
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup Roche red wine vinegar (we used our own, but you can use red wine vinegar)
- 1 1/2 tbsp. maple syrup
- 1 1/2 tsp. sea salt
- 1/4 tsp. chili pepper flakes
- Pack the onions into a mason jar or another heat-safe vessel. Place the jar in the sink so that the hot vinegar is not splashed anywhere unsafely.
- Combine the water, vinegar, maple syrup, salt, and chili flakes in a small saucepan.
- Over medium heat, bring the mixture to a gentle simmer and then carefully pour into the jar of onions.
- Use a utensil like a spoon to press the onions into vinegar making sure that there are no air bubbles. Let mixture cool to room temperature.
- After 20-30 minutes, cover and refrigerate the pickled onions for later use. Keeps 2-3 weeks in the fridge, but best used within 3 days.
Eliana’s Fig & Apple Chutney:
- 10 large dried figs (you can use fresh if in season)
- 3 Gala apples (peeled, cored, and cubed)
- 3/4 cup of red onions (diced)
- 2 garlic cloves (finely minced)
- 1 tbsp. olive oil
- 1/3 cup apple juice
- 1/3 cup organic apple cider vinegar
- 2 tbsp. brown sugar
- 1/3 cup balsamic vinegar (I use 18 yr old from Olivia’s Oils & Vinegars)
- Salt and pepper to taste (I use a tri-colour blend)
- (Optional: cinnamon and ground ginger)
- Chop up figs to uniform pieces and set aside
- In a large fry pan, add 1 tbsp olive oil, heat until glistening, and then add the onion and garlic. Cook at a medium heat, taking care not to burn.
- Add diced figs and apples to the mixture, stirring to coat the mixture and then deglaze the pan with the apple juice and apple cider vinegar.
- Cook down the mixture adding water (if necessary) to hydrate the figs and cook down the apples.
- Once the apples are cooked, add most of the balsamic vinegar, you can always add more to taste.
- Season to taste with salt and pepper and any spices that you want like cinnamon and ground ginger.
- Allow to cool and place in a jar, mixture should be good for about 2 weeks in the fridge.
About Pénélope Roche and Eliana Bray of Roche Wines:
Born with wine in her blood, Pénélope counts six generations of viticulture and winemaking at Château Les Carmes Haut-Brion, the small family estate whose elegant wines rival the Crus Classés of Bordeaux. From oenology and viticulture studies in Bordeaux to winemaking in Spain, New Zealand and Australia, Pénélope brings to the Okanagan a profound and holistic understanding of the grapevine’s relationship with its environment, from a winemaker’s perspective.
Eliana is very passionate about the wine industry: she has toured and tasted extensively through the local wine regions and loves to learn about the terroir of each micro-climate and how it is translated by each winery. An Indigenous Certified Sommelier and a previous chef, she hopes to add a global focus perspective with her enrolment in the WSET Diploma Level 4 and is happy to be part of the Roche Wines team.