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Krug x Onion: Dombe Duck a la Si-Bee by Chef Bernhard Reiser

Krug Cellar Master Julie Cavil and former Krug Cellar Master & Deputy Director of the House, Éric Lebel, accompanied 11 Krug Ambassade Chefs from 9 different countries on an unexpected journey to India where they discovered how the unassuming onion became an inextricable staple of every cuisine in the world. From the colourful lens of Jaipur’s bustling street food scene to the delicious serenity of the neighbouring countryside, they experienced its versatility, tenacity and modest virtue, which inspire a full spectrum of creative recipes to pair with a glass of Krug Grande Cuvée or Krug Rosé. Discover Bavaria native, Chef Bernhard Reiser's recipe using the humble onion and inspired by Krug Rosé 24ème Édition below.


Can you share any fun facts about the onion?

My grandmother used to make us peel onions as a punishment, but it was always fun for me because I enjoyed the smell and I always managed not to cry. Beyond its nutritional value, the onion has a great antiseptic effect. I have found recipes with onions in early cookbooks during my research on monastery cuisine and in historic culinary literature. While on the surface, it seems to be a simple ingredient, it is very versatile. In the restaurant, you may not think about these properities but if you feel a sore throat or flu coming on, you can call upon this ancient remedy. Past, present and future, the applications of the onion in and out of the kitchen are endless.

For whom would you prepare your dream Krug pairing?

My wife, Silia. She is an exceptional sommelier and wine connoisseur who cherishes great food and Champagne. This means the world to me. We have been married for seven years and the fact that she is so into wine makes us have wonderful complementarity. Like my Krug x Onion pairing, we are a great match.

You have been a Krug lover for many years, what stands out in your memory?

What impressed me when I came to the House of Krug was the ambiance. It was all so quiet and relaxed with an understated elegance that fits my own personality well, as this is how I like to welcome my guests. As my restaurant is also in a wine region - Franconia is a prime site for viticulture in Würzburg, Bavaria - I felt a deep connection when I visited the vineyards of Krug.




  • 2 whole Dombe ducks
  • 50 g smoked salt, 5 g sea salt
  • 15 g pepper, 2 g sugar
  • 1 kg red onions
  • 500 g small shallots
  • 500 g white pearl onions
  • 2 grapefruits, 500 g fresh raspberries
  • 100 g glucose, 100 g sugar
  • 100 g basic textur, 15 ml olive oil
  • 100 g harissa blend of spices
  • 100 g flour, 500 ml sunflower oil
  • 100 g butter, 3 heads wild broccoli


  • 300 g onion
  • 300 g celery, 300 g carrot
  • 1 bulb garlic, bay leaves
  • Thyme, Mugwort
  • 0.5 bottle Port


  • 350 g raspberries
  • 300 g red onions, roasted  & peeled
  • 50 g glucose, 50 g sugar
  • 50 g Basic Textur



STEP 1. SMOKED DUCK BREAST Prepare the ducks (eviscerate) then peel the skin from the breast. Marinate breast with coffee beans and smoked salt. Infuse for 12 min in a 54°C water bath. Remove from bath and roast. Cut duck skin into cubes and roast in a pan. Add shallots. Let drain and add salt. Braise shallots in the oven. Season the pulp to taste with butter and thyme and put back into husk. Roast red onions at 160°C with olive oil, powdered sugar and salt. Mix with raspberries, glucose and basic textur and put in the ice cream machine. Season to taste with salt and harissa. Roast duck liver in olive oil and coffee beans. Prepare roasted white pearl onions. Season duck heart with pepper and salt and let infuse for 12 min in a water bath. Fry the wild broccoli.

STEP 2. SAUCE Cut duck skin into cubes and roast in the pan. Add onions, celery, carrots, garlic, bay leaves, thyme, mugwort, port, cook together and add water. Cook for 2 hours and sieve. Note that it is preferable to prepare the sauce the day before.

STEP 3. RASPBERRY ONION SORBET Roast red onion at 160°C together with olive oil, powdered sugar and salt. Mix with raspberries, glucose and basic textur. Put in ice cream machine.

SERVING INSTRUCTIONS Season to taste with salt and harissa.



The complexity of Krug Rosé 24ème Édition inspired me to create a dish that would reflect its unique palate. The fresh aroma of citrus fruit, the subtle bitterness of the grapefruit together with the raspberry play nicely with the coffee bean flavours in an invitation to discover the depth and elegance of the Champagne.