Pan Roasted Duck Breast with Red Wine Reduction

Recipes for Your Festive Table

Pan Roasted Duck Breast with Red Wine Reduction Paired with Sterling Platinum Merlot

Serves 6

Pan Roasted Duck Breast, Red Wine Reduction with Platinum Merlot

Bring an air of sophistication and warmth to your holiday table with our Pan Roasted Duck Breast with Red Wine Reduction. The star of the dish, a luxurious red wine reduction enhanced with the sweetness of dried cherries, adds a touch of elegance that elevates the duck's natural flavors. Pair the dish with Sterling Vineyards Platinum Merlot, the wine's depth and fruit-forward character harmonize beautifully with the duck's richness and the cherry-infused reduction, creating a symphony of flavors that dance across the palate.

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Ingredients

6 Maple Leaf duck breasts

Avocado oil (any neutral oil)

Salt to taste

8 oz Sterling Winemaker Select Red Blend

4 oz Roasted chicken stock

2 oz of dried cherries

1 TBSP Unsalted European style butter

Salt to taste

Directions

Preheat your oven to 400 degrees

Clean/trim the duck breasts and set aside to temper for 10-15 minutes.

Preheat a cast iron skillet until the pan is slightly smoking. Add enough neutral oil to coat the bottom of the pan evenly.

Salt the duck breast evenly on both sides. Once the oil is slightly smoking, Add duck breast skin side down to the cast iron pan. Sear for 2 minutes and flip over to sear the breast side for 2 minutes. Place the pan in the oven for 3-5 minutes.

Remove the duck breasts and use a temperature probe to check the internal temperature. The internal temperature should be 160-165. Remove from the heat and let rest for 5 minutes. Once the duck has rested slice and serve with wine reduction.

Wine Reduction

In a small sauce pot reduce the red wine by 50%. Add the dried cherries and roasted chicken stock and reduce by 75%. Once the reduction is nape, add butter and emulsify to form a thicker sauce. Season with salt and serve with sliced duck.

The culinary team at Sterling Vineyards is led by Chef Jason Toji. A graduate of the Culinary Institute of America, Chef Jason is a Napa Valley veteran and brings with him a passion for perfecting dishes in an elevated yet approachable way. Paired with our Sterling Reserve wines, these dishes are sure to make every meal a memorable occasion.

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Recipes for Your Festive Table

Pan Roasted Duck Breast with Red Wine Reduction Paired with Sterling Platinum Merlot

Ingredients