May 08, 2017 -
Your wine club shipments are on their way! Read More >>
Club Shipments Begin Shipping
Your wine club shipments are on their way!
May 13, 2017 -
Join us May 13 to sample the wines in your May wine club shipment, along with small bites paired with ... Read More >>
Wine Club Pick Up Party
Join us May 13 to sample the wines in your May wine club shipment, along with small bites paired with each wine. Your wine club shipments will be ready to pick up!
May 20, 2017 -
Join us for our annual Pre-Memorial Day Weekend Tasting, We'll be pouring a selection of our wines for ... Read More >>
Annual Pre-Memorial Day Weekend Tasting
Join us for our annual Pre-Memorial Day Weekend Tasting, We'll be pouring a selection of our wines for you to sample, along with some delicious small bites paired with the wines. Club Members, along with up to six guests, receive complimentary tastings. Non-members will have a $20 tasting fee, refunded with minimum purchase of $100.
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Syndicated through dotCal
Grilled Duck Breast with Blackberries
Paired with ArborBrook Vintner's Select Pinot Noir
"If you have a hard time finding duck breasts from your local butcher, Umajimaya in Oregon does carry them frozen in 2-packs. Also, Markys has a great online store: www.markys.com." ~ Angelina
1 cup balsamic vinegar
1 quart blackberries
Salt and freshly ground pepper
10 - 6oz boneless Pekin duck breast halves, with skin
1 tablespoon ancho chile powder
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon dry mustard powder
1/2 teaspoon smoked paprika
In a medium saucepan, boil the vinegar over high heat until reduced by half, about 10 minutes (ventilate the room well and open windows if possible). Add blackberries and cook, stirring very gently, until the berries are just softened, about 2 minutes. Using a slotted spoon, transfer the blackberries to a bowl. Boil the liquid over high heat until reduced to about 1/3 cup, about 3 minutes. Carefully pour the accumulated juices from the blackberries into the saucepan and boil for another 30 seconds. Season the reduction with salt and pepper and pour over softened blackberries. Let sit at room temperature.
Prepare the duck rub. Score the duck skin in a cross pattern about 3/4" apart. Season the duck breasts with salt and pepper and rub the spice mixture all over the breasts. Let the rub set overnight, or at least 2 hours before cooking.
Light a grill or preheat a grill pan over medium high heat. Grill the duck breasts skin side down over medium high heat until lightly charred and crisp, approximately 3 minutes. Turn the breasts and cook for about 4 more minutes for medium-rate meat. Transfer the duck to a carving board and let rest for 5-7 minutes. Thinly slice duck breasts on the diagonal and transfer to plates. Serve with the blackberry sauce.
The blackberry sauce can be made ahead and refrigerated overnight. Reheat gently before serving.
The spice-rubbed duck breasts can also be refrigerated overnight. Bring to room temperature before grilling.