The appellations of Bordeaux are renowned for their sumptuous red wines, which perfectly complement the region's gourmet cuisine. Among the many delights of Bordeaux is magret du canard à la cerise - duck breast with wine jus and cherries.Try our Chef's recipe for wine jus aux cerise. Serve over seared duck breast, duck fat roasted potatoes and sauteed seasonal vegetables.Pair with a well-balanced Bordeaux like the Château La Bastidette Montagne St Emilion. Bon Appétit!Red wine jus aux ceriseServes 6Ingredients:2 shallots finely chopped3 garlic cloves chopped1 sprig of thyme1 ½ cups Bordeaux wine (or any red wine)½ cup cherry juice2 cups beef stockSalt15-20 whole pitted cherriesMethod:Brown shallots, thyme, and garlic in a sauce pan. Don't use oil.Add Bordeaux wine and cherry juiceReduce by half, then hold off to the sideIn another sauce pan, reduce beef stock by halfAdd in wine reduction and reduce by 1/3Season with saltStrain the sauceAdd whole cherriesSpoon over seared duck breast, duck fat roasted potatoes and sauteed seasonal vegetables.