Petto d’Anatra con Ciliegie e Balsamico paired with our Cool Climate Pinot Noir

Petto d’Anatra con Ciliegie e Balsamico
Seared duck breast with cherries and balsamic

Summer cherries, crispy duck and a glass of Pinot. Dinner party sorted.

Ingredients: (Serves 4)

4 duck breasts, skin on (about 200 g each)

Salt and black pepper

1 French shallot, finely diced

2 thyme sprigs

300 g fresh cherries, pitted and halved

60 ml balsamic vinegar

1 tbsp honey

125 ml chicken stock

20 g cold butter

Rocket, to serve

Method:

One. Score the duck skin in a crosshatch without cutting into the meat. Pat dry, season well and leave at room temperature for 20 minutes.

Two. Place the duck skin-side down in a cold frypan, then turn the heat to medium. Cook for 10–12 minutes, pouring off the fat as it renders, until the skin is deep golden and crisp.

Three. Flip and cook for 2–3 minutes more for medium-rare. Rest skin-side up on a board for 8 minutes.

Four. Pour off all but 1 tbsp of fat. Cook the shallot and thyme for 2 minutes, then add the cherries, balsamic, honey and stock. Simmer for 4–5 minutes, until the cherries soften and the sauce turns syrupy.

Five. Take the pan off the heat, swirl in the butter and season.

Six. Slice the duck, fan it over the rocket and spoon over the cherries and sauce.

Pro tip: Always start duck in a cold pan. The fat renders slowly and leaves you with glass-crisp skin. Keep the fat in a jar for the best roast potatoes of your life.

Wine pairing:

Red Hill Estate Cool Climate Pinot Noir

Why it works:

The gamey note in our Cool Climate Pinot Noir is made for duck, and its black cherry fruit picks up the cherries in the sauce. Silky tannins and a little spice sit comfortably against the rich meat and sweet-sour balsamic.

Wine tasting notes:

Crimson red with purple hues, with black cherry, spice and a gamey note on the nose. The palate brings blackberries, black cherry, raspberries and spice, with the gamey character front and centre and French oak adding cedar and spice. Fine, silky, velvety tannins carry the finish.

Serving Temp: 13–16°C. Slightly cooler than room temperature is just right.