A friend from Oregon just arrived with a big box of cherries. Pies, fruit shakes, cherry daiquiris later; we still had a pile left. Seared duck breast and cherry compote – easy and elegant. It also goes well with any Taft Street Russian River Valley Pinot Noir.
- 2 5 – 6 ounce duck breast halves
- 2 tablespoons chilled butter
- 1 large shallot, finely chopped
- ½ cup chicken stock
- 12 pitted sweet cherries
- 2 tablespoons Taft Street Russian River Pinot Noir
- 1 tablespoon honey
- Using a sharp knife cut skin in ¼ inch diamond pattern to duck flesh.
- Melt 1 tablespoon of butter in skillet, sprinkle duck with salt and pepper, and cooked skin side down until browned (about 7-8 minutes). Turn duck over and cook an additional 5-6 minutes for medium rare duck. Remove from skillet and tent in aluminum foil.
- Pour off and SAVE all but 2 tablespoons of drippings (great for sautéed vegetables!). Add shallot to skillet and cook 30 seconds. Add broth, cherries, Pinot Noir and honey. Cook for 3 minutes and whisk in remaining butter. Salt and pepper to taste.
- Thinly slice duck, fan onto plates, and cover with sauce.
Serves 2, but easily multiplied
Taft Street Russian River Valley Pinot Noir is the perfect pairing!