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.

Shop Platinum Merlot

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.

Plan Your Next Visit

Hokkaido Scallops with Yellow Corn Pudding

Elevate your holiday gatherings with a touch of elegance and culinary sophistication by indulging in our exquisite Hokkaido Scallops with Yellow Corn Pudding. This dish is a celebration of luxurious flavors, perfect for impressing friends and family.

Discover the Recipe

Trio of Sides

Enhance your holiday feast with a delightful trio of side dishes that promise to elevate any main course. Together, these sides create a harmonious balance of flavors and textures, making them the ideal accompaniment to any holiday meal.

Holiday Recipes Here

Cassoulet

Warm your holiday celebrations with Cassoulet, a classic French dish that embodies comfort and culinary richness. Pair with Sterling Iridium Cabernet Sauvignon, and experience how the wine's full-bodied character beautifully enhances the rich, hearty nature of the dish.

Explore the Recipe

Shop Wines

Join the Club

Account Log In

Platinum Collection

Napa Valley Elevated

Holiday Tasting Dec 14th

Sterling Keg Program

Become a Member

Recipes for Your Festive Table

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

Ingredients