Thank you Decoy for sponsoring this post. Celebrate International Merlot Month this October by using the hashtag #MerlotMe on social!
When you see a recipe, like this one, for duck, do you scoff and think: “Make duck? At home? No, that’s too complicated. I might order duck in a restaurant, but that’s not something I can cook.”
Well, think again. Duck breast is quick and, yes, easy to prepare at home. This recipe for pan-seared duck breast with a quick sauce made of plums and red wine is just the kind of elegant fall dish you might order at your neighborhood bistro, but I promise you can make it just as well — and for a lot less — at home. Date night in, anyone?
To make your at-home date night even more special, I suggest pairing your duck breasts with Decoy Sonoma County Merlot. Merlot and duck — indeed all game — is a classic combination because the varietal’s luscious red fruit flavors and natural tannins cut through the richness of the meat. In case you didn’t know, merlot is back. Although, for me, it never truly went away.
Yes, there was a time when merlot was not the cool varietal to drink. But that was actually great news for merlot lovers because it meant that our favorite wines were a bargain at the wine store. Indeed, many wine critics still say that California merlots are “underrated,” which means that savvy consumers seek out those well-priced bottles on restaurant wine lists.
And right now is the perfect time to rediscover merlot. October is International Merlot month, which makes perfect sense. Fall is when game meats are in season. Cool nights and hearty dishes just cry out for a glass of silky merlot.
During International Merlot month, over 100 merlot producers from around the world celebrate this noble varietal and you can join them. Just get your hands on some merlot! Drink it at home. Drink it out at a restaurant. Follow the #MerlotMe hashtag to find a wine tasting near you or see how other merlot lovers are enjoying their favorite wine. Maybe you will be inspired.
As I mentioned, duck is one of my favorite foods to pair with merlot. When cooking duck, keep in mind these few simple tips to achieve restaurant-quality results at home:
- Score the skin of the duck breast with a sharp knife, but do not cut into the flesh, in a tight cross-hatch pattern. This will allow the fat to render during cooking leaving you with crispy skin and tender, but not greasy, meat.
- Start the duck in a cold pan. This may be the only time that you don’t want to get a pan hot before putting meat in. But by starting the duck in a cold pan, you also allow more of the fat to cook off.
- Also, save that rendered duck fat! It can be used to saute greens or make duck-fat roasted potatoes, which are heavenly.
So, for an elegant meal that is quick enough for a busy weeknight, try my pairing of pan-seared duck breast and Decoy Sonoma County Merlot.
Ingredients
- 2 skin-on duck breast, 6-8 oz each
- 1/4 cup red wine
- 1/2 cup chicken stock
- 1 large plum, pitted and sliced
- 2 oz butter
- Salt and pepper
Instructions
- While cold, score the skin side of the duck breasts in a tight cross-hatch pattern. Season well with salt and allow to come to room temperature.
- Place duck breasts skin-side down in a deep, heavy saute pan and turn the heat to medium-low. Cook without disturbing until most of the fat has rendered and the skin is golden-brown, about fifteen minutes.
- Turn the breast over and continue to cook until the internal temperature reaches 140 to 145 degrees.
- Remove breasts from pan and set aside. Drain most of the fat from the pan and save it for another use.
- Return the pan to high heat and add the wine. Deglaze the pan by scraping up any of the brown bits on the bottom and cook until most of the wine has evaporated.
- Add the plums and the chicken stock and cook for 2-3 minutes until the sauce is thickened and the plums are soft. Remove from heat and add the butter, stirring to combine.
- Slice the rested duck breasts thinly and serve with plums and sauce.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Looks delicious! Silly question, where do you get the duck?
Not a silly question at all! I found duck breast in the butcher’s freezer case at Whole Foods. Any good grocery store should carry it, although it may well be in the freezer. Good luck sourcing duck!