Duck with Pomegrante Sauce; Pair with Terra Andina Pinot Noir Reserva

Duck is one of those dishes that tends to scare home cooks. It is a meat that requires love and attention but the result is so delicious and elegant; perfect to entertain with. Pair this Duck and Red Wine/Pomegranate Sauce with Terra Andina Pinot Noir Reserva to really impress your guests. The combination of black cherry and raspberry aromas the 2009 Terra Andina offers are highlighted by the Pomegranate Sauce without replicating the same sweet notes. The smooth tannins can work well with a less fatty meat (such as chicken) but I think this Pinot Noir needs a slightly fattier meat, such as duck, to really bring the whole meal together.  And don’t forget to have your vegetables!  We also added some
lightly cooked brussel sprout leaves (cooked in duck fat) to add some green to the dish. 🙂

2 duck breasts
2 tablespoons butter
2 shallots, finely diced
½ Terra Andina Pinot Noir
¼ cup beef stock
¼ cup pomegranate juice
1 sprig fresh thyme, chopped
Pinch cayenne
1 lb fresh brussel sprouts, leaves removed
1 tablespoon olive oil

  1. Preheat oven to 400 degrees.
  2. Add 1 tablespoon butter to a small saucepan. Add shallots and cook until soft. Add wine, beef stock, pomegranate juice, thyme and cayenne. Bring to a boil then reduce to simmer and cook until reduced by half.  Just before serving add remaining tablespoon of butter.
  3. Let the duck breasts come to room temperature on the kitchen counter while heating a cast iron skillet with medium-high heat.
  4. Generously season both sides of the duck with salt and pepper and add to the skillet, skin side down. Allow some fat to render and the skin to crisp, about 7-10 minutes.
  5. When the skin is crisp, flip the breasts.  Using a spoon, empty most of the rendered duck fat from the skillet into a small dish.
    Add the skillet into the preheated oven to finish cooking (another 7-10 minutes for medium). (Removing extra fat  from the skillet will prevent the chance of a fire in the oven).
  6. When duck has finished cooking, remove from skillet and let rest for 5 minutes. Add 1 tablespoon of reserved duck fat to skillet and then add brussel sprouts. Season with salt and pepper and cook until soften and crisp around the edges.
  7. Serve the duck on top of a bed of brussel sprouts with plenty of the sweet sauce. Enjoy!

Terra Andina Pinot Noir Reserva 2009:


Posted on August 3, 2011, in Wine and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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