Pinot Pairings
Duck Breasts with Fig Sauce
Serves 4
- 4 duck breast halves, skin on (may also substitute boneless chicken thighs)
- 2 Tsp salt, (preferably kosher or sea salt)
- 1 cup Fig Balsamic Vinegar with Dates (from Made in Napa Valley)
- 1 cup dry white wine
- 2 Tbsp butter
Using a sharp knife, score the duck skin diagonally, about 1/2 - inch apart. Heat a large heavy skillet over high heat. When hot, sprinkle the bottom of the pan with salt. Add the duck breasts, skin side down; reduce heat to medium-high. Cook 4 to 5 minutes per side, depending on their thickness. Transfer duck to a plate, cover with foil, and allow to rest for 10 minutes.
Combine the Fig Balsamic Vinegar with Dates and wine in a medium saucepan over high heat. Bring to a boil; reduce heat to medium. Simmer, stirring occasionally, until the mixture is reduced by half. Add the butter and whisk until completely incorporated.
To serve, slice the duck breasts along the scored lines, arrange on individual plates, and drizzle with the fig reduction.
Pair with Goldeneye Anderson Valley Pinot Noir.
Recipe courtesy of Made in Napa Valley-Gourmet Every Day cookbook
