Duck Breast with Pomegranate-Citrus Glaze and Pinot Noir

Finding the perfect food and wine pairings can be intimidating — especially if you’ve got guests coming in a few hours and still have to select the right bottle! When in doubt, though, go with pinot noir. This smooth operator is a dynamo with food; its acidity infuses it with incredible versatility, so it pairs with everything from lamb to Chinese pizza. Try this delectable duck breast with pomegranate-citrus glaze; it’s guaranteed to delight your taste buds.

Oregon Wine | Rainstorm Pinot Noir

Fine and Fowl

Rainstorm Pinot Noir blends the earthy, complexity characteristic of the Willamette Valley with the bright, fruitiness of the hotter, drier Umpqua Valley. The result is a harmonious, yet layered, wine with the fresh acidity to complement the the richness of the glazed duck. For this recipe from the Kitchn.com you will need:

  • 2 duck breasts
  • Salt and freshly ground pepper
  • 2 tbsp pomegranate molasses
  • 2 tbsp white vermouth
  • 1 large orange, juiced
  • 1 tbsp honey
  • 1 cinnamon stick
  • 4 whole cloves
  • ⅛ tsp cardamom

To make:

  1. Heat your oven to 400 F.
  2. Place the breasts fat side up and use a knife to crosshatch the skin. Don’t pierce the meat itself.
  3. Sprinkle with salt and pepper.
  4. Put the breasts fat side down in a large skillet.
  5. On low, cook the breasts for about 10 to 15 minutes. The fat will render out without cooking the breasts too much. You don’t want it to spit or flare, so keep it very low.
  6. As the fat renders, mix the pomegranate molasses, vermouth, OJ, honey, cinnamon, cloves, and cardamom in a saucepan. Simmer for 5 minutes or until 210F. Turn off heat and set aside.
  7. By this time, the skin on the breasts should look crisp. Turn off the heat and remove them from the skillet.
  8. Pour the liquid fat into a bowl and refrigerate. You can also use it to saute vegetables to have with dinner.
  9. Put the breasts back into the skillet, fat side up, and brush with the pomegranate mixture.
  10. Pop it in the oven for 5 to 7 minutes (or about 130F for medium rare or 160F for a hint of pink in the middle).
  11. Remove the breasts from the oven and put them on your cutting board. Tent them with foil for a few minutes.
  12. Brush them with more glaze.
  13. Slice thin and serve over wilted greens or sauteed root vegetables.
  14. If you have leftovers, serve the duck over a salad of fresh greens with a little mustard.

Oregon wine is a reflection of the area’s unique geography and climate. Rainstorm Pinot Noir blends the best of the Willamette and Umpqua Valleys to deliver a delightful, fresh, and vibrant partner for any number of dishes. Bon Appetite!

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