Duck Breasts in Cherry Grenache Sauce
Serves up to 4 people
- 4 Duck breasts
- 1 bottle Season Cellars Grenache
- 1 large shallot minced
- 1 cup frozen dark sweet cherries
- 1 half stick butter
- 1 tbs. olive oil
- Kosher salt
- Fine ground black pepper
Best paired with...
Season Cellars Grenache
Intense aromas of sweet candied cherry, cola and rosewood leads to a rich palate bursting with creamy raspberry and red rope with notes of mocha brightly balanced for a long finish.
Compliments smoked meats and fish, pizza, tangy sauces or Cioppino.
- GOLD – NEWPORT SEAFOOD & WINE FESTIVAL 2019
- SILVER – SIP MCMINNVILLE 2019
- SILVER – SAVOR NW WINE AWARDS 2019
- GOLD – OREGON WINE EXPERIENCE 2018
Prep time: 25 minutes
Cook time: 1 hour
Serves: 4 guests
Cooking times are approximate.
- Score duck breasts on the skin side without cutting into the meat.
- Put olive oil in a sauté pan. Do not use nonstick.
- Season the scored side of the duck breasts with salt and pepper and place skin side down in cold pan with the olive oil.
- Turn the stove on to med high heat and brown the duck breasts on one side.
- When enough fat has collected in the pan, remove the duck breasts, drain off the duck fat, return the breasts to the pan skin side down and turn down the heat to medium. Continue browning until you hear the sizzle quiet down. The whole browning process should take about 15 minutes, a little more a little less depending on your stove. When the sizzling has quieted, remove the duck breasts and set aside.
- Splash the pan with a little Season Cellars Grenache to remove the browned bits and add the minced shallots.
- Sauté until the shallots are soft and then add 2 cups Grenache and the frozen cherries.
- Cook on simmer until sauce is reduced by half and cherries are somewhat macerated, about 20 to 30 minutes.
- When sauce has reduced, return the duck breasts to the pan, skin side up and simmer until duck breasts have reached desired doneness, about 5 minutes for rare and 8 to 10 minutes for medium rare.
- Remove breasts from pan when done and let rest for about another 8 minutes while sauce continues to simmer.
- Whisk in butter. Season the sauce to taste with salt and pepper.
- Slice duck breasts and pour sauce over them. Enjoy with Season Cellars Grenache!
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