Food Recipes

Roasted Duck Breast with Quinoa & Cherry Merlot Reduction

Wine pairing(s):
KenRidge Founder's Series Chile Maipo Valley Merlot
KenRidge Showcase New Zealand Pinot Noir
Vinterra Pinot Grigio

6 Servings

Ingredients:
3 whole duck breasts, each weighing 6 oz./175 g
kosher salt and white pepper to taste

Salad

1 cup (250 ml) duck stock
1 cup (250 ml) quinoa, rinsed in cold water and strained
kosher salt and white pepper to taste
1/2 tsp (2 ml) orange oil
1 shallot, finely chopped
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) sherry wine vinegar

Sauce

1 cup (250 ml) veal stock
1 cup (250 ml) Merlot
1 cup (250 ml) sweet cherries
1 tbsp (15 ml) unsalted butter
2 tbsp (30 ml) honey
1 tbsp (15 ml) sherry vinegar

Method:
Preheat the oven to 400? F (200? C). Season the duck breasts, place them on a non-stick baking sheet and bake, skin-side down, for 35 minutes. Do not turn the duck breasts while baking. Remove from the oven and let the meat rest for 5 minutes. Carve the duck and place equal portions on 6 warm dinner plates. Serve accompanied by quinoa salad and cherry sauce.

Salad

In a small saucepan over medium-high heat, bring the duck stock to a simmer. Pour the quinoa into the simmering stock and cook for about 25 minutes or until the duck stock has been absorbed. Add the remaining ingredients and season with salt and pepper.

Sauce

In a small saucepan reduce the veal stock until only 1/4 cup (50 ml) remains. Add the Merlot, bring to a boil and reduce again until only 1/2 cup (125 ml) remains. Add cherries, butter, honey and sherry vinegar. Bring to a boil, reduce heat and simmer until the cherries have cooked down and the sauce has thickened slightly, about 10 minutes. Keep sauce warm.


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