Duck Breast with Cherry-Blackberry Glaze Recipe

I created this recipe specifically to pair with Domaine Drouhin's Willamette Valley Pinot Noir, but it would go nicely with any Pinot that exhibits similar dark berry and cherry flavors with foresty accents.

2 duck breasts with skin on (scored)
1 tablespoon black truffle oil
1/4 cup diced red onion
2 cloves garlic
1 teaspoon minced fresh rosemary
3 tablespoons Pinot Noir
2 tablespoons cider vinegar
black pepper & salt
1 tablespoon molasses
1/3 cup pitted fresh cherries
1/3 cup blackberries
4 fresh sage leaves, minced

Place duck breasts skin side down on a skillet on low heat for 20-25 minutes until skin is crispy.

Meanwhile, saute red onions in truffle oil 3 minutes on med-high heat. Add garlic and rosemary and continue until just before garlic browns, 2 mins. Deglaze with Pinot and cider. Add salt & pepper to taste, molasses, cherries and blackberries. Continue to saute until fruit softens and liquid reduces slightly, 4-5 mins. Transfer to blender or use immersion blender to puree. Return to saute pan and stir in sage leaves. Remove from heat and let sit.

Preheat oven to 450 degrees. When duck breast skin is crispy, remove from heat, drain all but 1 tablespoon of fat, and flip skin side up. Brush skin and sides of breast with cherry-blackberry glaze. Reserve remaining glaze. Place skillet in oven and roast breasts with glaze for 8 minutes for medium to medium rare doneness.

Remove breasts from oven and transfer to plates, saving roasting skillet. Pour reserved glaze into roasting skillet to re-warm, stirring in the breast drippings. Slice breasts at an angle into 1/8th inch medallions. Spoon remaining glaze proportionately over breast medallions. Garnish with fresh sage or rosemary.

Serve with wild rice wild mushroom pilaf and green beans or long beans sauted in duck fat.

Pinot Noir Pairing Recommendations

2006 Domaine Drouhin Oregon Pinot Noir