Seared Duck Breast with Cherry Pinot Noir Sauce and French-cut Green Beans

admin2017, Our Wines, Pairing, Recipes, Red WineLeave a Comment

Presentation of a seared duck breast recipe with cherry Pinot Noir sauce and french-cut green beans

Duck breasts are a favorite poultry alternative to chicken in our family, so we are always on the lookout for them at the butcher. Farm-raised duck is more tender than wild duck and can be eaten medium rare like lamb. When our cherry tree is ripe with fruit, it is a good time to pull out this recipe which pairs beautifully with our 2017 Pinot Noir or 2017 Cuvée.

seared duck breasts with cherry pinot noir sauce and french-cut

Seared Duck Breast with Cherry Pinot Noir Sauce and French-cut Green Beans

Ingredients

  • 4 duck breast halves, with skin about 1 1/2 pounds
  • 2 tablespoons olive oil
  • 1/3 cup finely chopped shallots or onions
  • 1 garlic clove, peeled and finely chopped
  • 1/3 cup red wine vinegar
  • 2 cups of Pinot Noir wine
  • 2 cups of cherries (fresh or frozen)
  • 1 tablespoons salted butter
  • 1 pound French-cut green beans
  • Salt and ground black pepper
seared duck breasts with cherry pinot noir sauce and french-cut
Ingredients for the Cherry Pinot Noir sauce

Prepare the Cherry Pinot Noir Sauce

In a small saucepan heat olive oil over medium heat. Add shallot and sauté until softened, about 3-4 minutes. Add garlic and sauté a minute more, being careful not to burn.

seared duck breasts with cherry pinot noir sauce and french-cut

Add the cherries and simmer over medium heat until mixture reduces by half and cherries are softened.

seared duck breasts with cherry pinot noir sauce and french-cut

Raise heat to medium-high and pour the vinegar into the saucepan.

seared duck breasts with cherry pinot noir sauce and french-cut

Bring to a low boil and cook for 5 minutes to reduce the liquid and thicken it slightly.

Add the Pinot Noir wine and cook again for 8 minutes. Season with salt and pepper to taste.

seared duck breasts with cherry pinot noir sauce and french-cut

Prepare the French-cut Green Beans

seared duck breasts with cherry pinot noir sauce and french-cut

Trim both ends of the beans with a paring knife, or snap off. Carefully split each bean in half lengthwise with a paring knife.

seared duck breasts with cherry pinot noir sauce and french-cut

Boil water and pour over beans to cover.  Blanch for about 2 to 3 minutes, or until the beans are still a little bit crunchy. Strain the beans.

seared duck breasts with cherry pinot noir sauce and french-cut

Toss with the tablespoon of butter. Season with salt and pepper. Serve warm.

Sear the Duck Breasts

seared duck breasts with cherry pinot noir sauce and french-cut

With a sharp knife, score the skin of each duck breast in a crosshatch pattern, taking care to not cut into the flesh. Season the duck with 1/4 teaspoon of the salt and a dash of pepper.

Heat a large nonstick skillet over medium heat.

Place the breasts, skin-side down, in the skillet and cook for 8 minutes; the skin should be deep golden brown.

seared duck breasts with cherry pinot noir sauce and french-cut

Turn the breasts and cook for 3 minutes (for medium rare), or longer.

Transfer the breasts to a heatproof dish and place in the oven to keep warm.

Remove duck breasts from the oven and cut on a diagonal into 1/2-inch (1.25 cm) slices. Arrange the duck slices around the beans and spoon the cherry sauce over and around the duck.

seared duck breasts with cherry pinot noir sauce and french-cut

Serve with your favorite bottle of Three Feathers Pinot Noir (white or red)!

Leave a Reply

Your email address will not be published. Required fields are marked *