Puff Pastry Christmas Tree With Duck Breast and Comté & Rosé Champagne

In case you lack inspiration for Christmas, here's a recipe for duck breast and Comté cheese Christmas tree puff pastry. These twisted flutes sprinkled with poppy seeds will go wonderfully with another flute... but of rosé Champagne please!

Best-selling rosé champagne for Christmas

Ingredients

2 round puff pastry disks
200g Comté (aged 12 months)
12 dried duck breast slices
1 egg yolk for glazing
3 tbsp onion chutney
2 tbsp milk
poppy seeds

Preparation

Preheat the oven to 180°C.
Put one of the puff pastry disks on a baking tray lined with baking paper.
Spread the onion chutney evenly over it.
Grate the Comté and sprinkle it all over the puff pastry.
Blend the dried duck breast slices to have small shavings to sprinkle over the grated cheese.
Cover with the other pastry disk, pressing the edges down with your fingers to seal.
Using the blade of a knife or a pizza cutter, draw the Christmas tree on the pastry, covering the surface:
First draw a big triangle, then, underneath, a rectangle like the base of the trunk (without cutting the line above). The scraps will be used for other twists in addition to the Christmas tree.
Then draw the branches of the Christmas tree with a width of 2cm, leaving some dough on the centre line to mark the trunk towards the top of the tree.
Twist the branches, and pastry scraps, very gently so that the dough doesn't tear.
Brush the dough with the egg yolk diluted in the milk using a kitchen brush.
Lastly, sprinkle the poppy grains on top.
Put in the oven for 25 minutes.

Rosé Champagne

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Rosé Champagne as a Prelude to the Festive Meal

This great idea for an aperitif is not ours, since it has made the rounds of the culinary blogosphere, but it has the merit of being made in only 30 minutes, and it looks great on the Christmas table! You'll see, there won't be a single crumb left on the plate!

You can take the easy way out by using prepared puff pastry, but if you use your own home-made dough, these savoury twists will be even better! There is an infinite number of possible fillings and with the dried duck breast, our recipe adds a touch of complexity to the aperitif that a sophisticated wine will bring out on the palate. After all, it's not Christmas every day!

To make this moment of conviviality unforgettable, we highly recommend the most festive of wines: Champagne! Rosé Champagne is the perfect accompaniment to cold meats. Let's give the cuvée a chance to express its uniqueness with a great name that has spanned the centuries in a perpetual quest for excellence: the House of Ruinart!

Champagne Ruinart rosé

Ruinart Rosé, a gourmet expression. Its uniqueness lies in its unique balance. Discover an intense, voluptuous and aromatic Champagne!

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Ruinart rosé, the must-have rosé Champagne!

The House of Ruinart was at the origin of rosé Champagne, and as early as 1764 it included the words ‘œil de perdrix’ (partridge eye) in its accounts. The taste may be far removed from the rosé Champagnes of our time, but Ruinart was already showing its colours! Tending towards rosé, the bottles sent out were of a delicate pink colour, with coppery highlights. More than two and a half centuries after Ruinart pioneered rosé Champagne, Ruinart rosé is the gourmet expression of a Brut blend from the region's most prestigious terroirs.

Also called "Brut Rosé", the version we know today is the result of more than 250 years of improvement. Made from a harmonious blend of two grape varieties, Chardonnay from the Côte des Blancs and Montagne de Reims (45%) and Pinot Noir from the Montagne de Reims and Vallée de la Marne (55%), this wine is a wonderful gourmet expression of Ruinart.

The predominance of Pinot Noir is the quintessential gourmet expression of Ruinart taste. It provides a light, tannic structure that goes well with cold meats. The Chardonnay brings harmony and roundness to the puff pastry in our recipe. In the glass, it's an aromatic symphony. Silky smooth and delicately full-bodied, Ruinart Rosé has a smooth, full palate that reminds you why Ruinart is the most emblematic of Champagne houses!

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