Dos Mariposas Vineyard

Featured Recipe

Pan-Seared Duck Breast with Cherry Sauce

Perfect with the Dos Mariposas Pinot Noir.

Serves 4 · Prep 15 minutes · Cook 25–30 minutes

Ingredients

• Duck
• 4 boneless duck breasts
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 fresh thyme sprigs
• Cherry sauce
• 1 cup fresh or frozen pitted cherries
• ½ cup Pinot Noir
• ½ cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves
• 1 tablespoon cold butter
• Salt and black pepper to taste

Directions

1. Pat the duck breasts dry. Score the skin in a shallow crosshatch pattern without cutting into the meat. Season with salt and pepper.
2. Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium.
3. Cook for 8–12 minutes, occasionally draining excess fat, until the skin is deeply golden and crisp.
4. Turn the duck breasts and cook for another 4–6 minutes, depending on the desired doneness.
5. Transfer the duck to a cutting board and let it rest for 8–10 minutes.
6. Pour off most of the rendered fat, leaving approximately 1 teaspoon in the skillet.
7. Add the Pinot Noir and scrape up the browned pieces. Simmer for 2 minutes.
8. Add the cherries, broth, balsamic vinegar, honey and thyme. Simmer for 6–8 minutes, until slightly thickened.
9. Remove the sauce from the heat and stir in the cold butter. Season to taste.
10. Thinly slice the duck and spoon the cherry sauce over it. Serve with parsnip purée and roasted baby carrots.

Serve the Pinot Noir slightly cool at approximately 55–60°F.