Cruse Wine Co. Pairing: Roasted Duck Breast with Pinot Noir Sauce

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Enjoy a high-class meal with this delicious combination of roasted duck breast and a smooth Pinot Noir sauce made with Cruse Wine Co. Pinot Noir. The crispy skin on the tender duck goes well with the rich, fruity notes in the wine-infused sauce, making a beautiful symphony of flavors.

Ingredients:
  • 2 duck breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 cup Cruse Wine Co
  • Pinot Noir
  • 1 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 sprigs fresh thyme
  • 1 tablespoon unsalted butter

Instructions:

Get the oven ready by heating it up to 400F 200C

Cross-hatch the skin of the duck breasts and season them with salt and pepper

A skillet that can go in the oven should have olive oil in it

Lay the duck breasts down with the skin side down

Cook for 5 minutes or until they turn golden brown

Turn it over and cook for two more minutes

Put the skillet in the oven and roast for 10 to 12 minutes, or until the meat is medium-rare or to your liking

Take the duck breasts out of the oven and let them rest for 5 minutes

Make the sauce while the duck rests

Put the shallot and garlic in the same pan and set it over medium heat

About 2 minutes of sauting will soften the food

Use Cruse Wine Co

Pinot Noir to deglaze the pan and scrape up any browned bits

For about 5 minutes, simmer until the liquid is cut in half

Honey, thyme sprigs, chicken broth, and balsamic vinegar should all be added

For about 10 minutes, let the sauce simmer until it gets a little thicker

Take out the thyme sprigs and add the butter

Whisk it in until it melts and is mixed into the sauce

Add pepper and salt to taste

Cut the duck breasts into thin slices and serve them with the Pinot Noir sauce on the side


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