Pan-Seared Duck Breast with Cherry-Port Reduction and Pinot Noir Pairing

Immerse yourself in this decadent recipe, duck breast cooked to perfection, drizzled with a rich, flavourful cherry-port reduction. Serve with your choice of roast potatoes, steamed vegetables or fresh boiled rice.

Now onto your favourite part of the experience, the wine. Duck has a rich, savoury flavour with a hint of gaminess, which matches well with the complexity and depth of flavours found in Pinot Noir making it a great matching option. 

Pinot Noir typically has a medium body and acidity, which makes it a suitable match for the texture and fattiness of duck. The wine's acidity helps cut through the richness of the meat, balancing the flavours and providing a refreshing contrast. The wine's notes of red fruit, earthiness, and sometimes a touch of spice complement the robustness of the duck meat.

Pinot Noir is known for its versatility and ability to pair well with a wide range of foods. Whether the duck is roasted, pan-seared, or prepared with a fruit-based sauce like cherry-port reduction, Pinot Noir's versatility allows it to adapt and enhance the flavours of the dish.

Overall, the combination of Pinot Noir's nuanced flavours, moderate acidity, and ability to complement the richness of duck make it an excellent choice for enhancing the dining experience when enjoying this delicious meat.

For this recipe we're opting for the 2021 Sinapius Close Planted Pinot Noir. You can shop this wine and other exceptional, high quality Pinot Noir wines through our website. 

Now lets get to the main event!

Ingredients:

• 2 duck breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 cup fresh or frozen cherries, pitted
• 1/2 cup ruby port wine
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• Fresh thyme sprigs, for garnishing

Instructions:

1. Preheat your oven to 200°C. Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides of the duck breasts generously with salt and pepper.
2. Heat a skillet over medium-high heat and add the olive oil. Once the oil is hot, place the duck breasts in the skillet, skin side down. Sear them for about 5 minutes or until the skin is crispy and golden brown.
3. Flip the duck breasts over and sear the other side for another 2 minutes. Transfer the duck breasts to a baking sheet and place them in the preheated oven. Roast for 10-12 minutes for medium-rare or adjust the cooking time according to your desired doneness.While the duck breasts are in the oven, prepare the cherry-port reduction. In the same skillet used for searing the duck, add the cherries, port wine, honey, and balsamic vinegar. Bring the mixture to a simmer over medium heat and let it cook for about 8-10 minutes, or until the cherries have softened and the sauce has thickened slightly.
4. Remove the duck breasts from the oven and let them rest for a few minutes before slicing. The internal temperature should reach 57°C for medium-rare.
5. Slice the duck breasts diagonally into thin slices. Plate the slices on individual serving plates and drizzle the cherry-port reduction over the top. Garnish with fresh thyme sprigs for added aroma and presentation.
6. Serve the pan-seared duck breast with cherry-port reduction alongside roasted potatoes or a wild rice pilaf to complement the flavours. The richness of the duck and the fruity, slightly earthy notes of the cherry-port reduction will pair beautifully with the 2021 Sinapius Close Planted Pinot Noir.
7. Enjoy your delicious meal and the delightful wine pairing!