This winter duck tale delivers…🤩
Pelee Island Lola 🍷 Cabernet Franc Cabernet Sauvignon! 🙌
Roast Duck with Honey-Balsamic Glaze
Ingredients
Roast Duck
- 6 lb whole Pekin duck
- salt
- 5 garlic cloves chopped
- 1 lemon small or medium, chopped
Glaze
- 1/2 cup balsamic vinegar we used Cindy’s Gardens Lemon
- 1 lemon , freshly squeezed juice
- 1/4 cup honey
Complete recipe from Julia’s Album
Pelee Island Estate Winery LOLA Cabernet Franc Cabernet Sauvignon
Alcohol: 12.5%
Sugar Code: (1)
Residual Sugar: 6.0 g/l
Grape(s):
50% Cabernet Franc
50% Cabernet Sauvignon
Stainless Steel Fermentation
AVAILABLE IN 750 ML BOTTLES
PRODUCT #618223
– A blend of Cabernet Franc and Cabernet Sauvignon
– Pelee Island Wineryβs newest LOLA vintage
– VQA Ontario
– Offers flavours of cherry and currant with a light hint of cedar
– The finish is long and filled with subtle tannins
Pair with: Barbeque of local meats or grilled fish