{"id":12319,"date":"2015-12-16T16:41:15","date_gmt":"2015-12-16T21:41:15","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=12319"},"modified":"2015-12-17T18:58:12","modified_gmt":"2015-12-17T23:58:12","slug":"duck-breast-recipe-for-the-holidays","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2015\/12\/16\/duck-breast-recipe-for-the-holidays\/","title":{"rendered":"Duck Breast Recipe for the Holidays"},"content":{"rendered":"

Christmas and other holidays are a time of traditions. However, sometimes it is nice to add something new. How about \u00a0Roast\u00a0Duck Breast for your entr\u00e9e? Why not try this recipe from Schug Carneros Estate Winery<\/a> in Sonoma, California?<\/p>\n

If you have a moment, check out the interview with Chef\u00a0Kristine Schug<\/a> online.<\/p>\n

Cheers!
\nKathy<\/p>\n

Roast duck breast with fried cherry-merlot sauce<\/strong><\/p>\n

Makes 6 servings.<\/p>\n

Pairing suggestions: 2012 Merlot Sonoma Valley<\/p>\n

Ingredients:<\/em><\/p>\n

6 boneless duck breasts (with skin)
\nsalt and pepper
\n\u00bd cup shallots, finely chopped
\n1 cup Merlot
\n2 cups chicken stock (preferably homemade)
\n1 cup dried sour cherries
\n1 tbsp. Fresh thyme, chopped
\n2 tbsp. Fresh chives, finely chopped<\/p>\n

Directions:<\/em><\/p>\n

    \n
  1. Preheat oven to 400 degrees F.<\/li>\n
  2. Trim excess fat from edges of duck breasts, leaving skin relatively intact. Score skin with a sharp knife in a crosshatch manner, taking care not to slice the breast. (Scoring helps to prevent the skin from shrinking too much during cooking.) Pat breasts dry with a paper towel and sprinkle both sides with salt and pepper.<\/li>\n
  3. Heat two large heavyweight saut\u00e9 pans over high heat until very hot. Place three breasts in each pan, skin side down. Saut\u00e9 approximately 5 minutes or until nicely browned.<\/li>\n
  4. Turn breasts over and place saut\u00e9 pans in oven. Roast in oven another 6 or 7 minutes or until just slightly rarer than you\u2019d like to serve them. Remove them to a serving dish, cover with foil, and set in a warm place while preparing the sauce.<\/li>\n
  5. Pour off excess fat from both pans and, using both pans, saut\u00e9 half the shallots in each over medium high heat.<\/li>\n
  6. When shallots are translucent, divide the wine and deglaze both pans with the red wine. When the wine has almost completely reduced combine the two pans into one and add the chicken stock and the cherries. Turn flame to high and allow sauce to reduce by two thirds.<\/li>\n
  7. Turn flame to low; add salt and pepper to taste as well as the thyme and chives.<\/li>\n
  8. Quickly slice the breasts on the diagonal, place them onto hot serving plates, and ladle warm sauce over them. Serve immediately.<\/li>\n<\/ol>\n

    *Side dish suggestions: saut\u00e9ed chard or spinach; wild rice, winter squash, or potato gratin.<\/p>\n

    Recipe provided by Schug Carneros Estate Winery in Sonoma, California<\/p>\n