Domaine De Chaberton 
Estate Winery

1064 216 St., Langley, BC V2Z 1R3
604-530-1736

Tasting Room
Monday - Saturday 10 am - 6 pm
Sunday 11 am - 6 pm
(Closed Dec. 25/26 and Jan. 1)

Winery Tours 
February - November @ 2 pm & 4 pm
December & January @ 3 pm only

*All tours are weather permitting.
For tasting and tour inquires please call
604 530 1736

Bacchus Bistro
 
Wednesday - Sunday 11:30 am-3 pm
Friday & Saturday 5:30 pm-9 pm

*Reservations Highly Recommended.
Please Call
 604 530 9694


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Bacchus Bistro - Recipe of the Month


Caramelized Kumquat Sauce for Duck Breast

Ingredients:
Kumquats
Honey
Spices (Cardamom, Cinnamon, Star Anise, Clove) *optional
Sugar: 1cup
Water: to cover
Orange Juice: 1litre
Brandy or Rum: 1 healthy splash
Chicken Stock
Butter
 Method:
            Slice kumquats (1/8th inch), place in small pot, add honey and spices. Cook until kumquats are tender and slightly translucent, and set aside.
 
            Place sugar in a pot and add enough water to cover. Bring to a boil and cook to a dark caramel. Add the orange juice immediately. Bring to a simmer and reduce to a syrupy consistency. Add brandy, bring to a boil, and remove from heat.
 
            To finish sauce: After removing roasted duck breast from pan, deglaze with the chicken stock, add orange sauce and kumquats. Reduce to a loose sauce consistency, stir in the butter to achieve a shiny glossy sauce texture, adjust seasoning (salt and pepper) to taste.
 
Suggested sides: roasted potatoes with thyme, braised Belgian endive, steamed asparagus with butter
 
Suggested Wine Pairings: Domaine de Chaberton Merlot or Meritage
     
*Note: Measurements are to be scaled according to number of portions desired. You are going for approximately equal parts chicken stock and orange sauce before final reduction together, enough kumquats to garnish to personal taste, and enough butter to achieve glossy texture and taste.



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