Duck Breast and Pinot Noir


As we all have to stay in isolation during this trying time, we get to spend time cooking with family.  My twin and I  are doing this remotely and sharing recipes and wine pairings.  The other day she cooked a fantastic duck breast dish.  

Moira Rose made fruit wine hilarious in a Schitt's Creek episode.  My twin found some old fruit wine and decided to make a delicious sauce with it.

She used a Cherry Fruit Wine as the base of her reduction and then used fresh strawberries and blackberries to compliment to sauce.  She sautéed shallots in a little butter and then reduced the cherry wine down adding in the fresh fruit.

She made whipped potatoes and sautéed spinach with the delicious Duck Breast.  I paired this dish with La Crema RRV Pinot Noir.   This 100% Pinot Noir spends 10 months in the barrel and has 14.5% ABV.  Aromas of black plum, fresh raspberry, and forest floor are complemented by flavors of bing cherry and sassafras with hints of baking spice. On the palate, the 2017 vintage exudes rich concentration and integrated acidity, making this a wonderful food wine.

Here's the final dish:  

 Try and replicate at home.  Cheers!

 

 


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