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I love duck. Every part of it.
I even love to watch them fly. And especially walk.
Seared duck breast is the easiest protein on the planet that likely scares most.
Here are my tips to help make your duck searing a success!
Duck breast, because of its richness, needs an acidic or savoury sauce to accompany it. Orange, cranberry, cherries, prickly pears, etc, all make a fabulous sauce. Here is the one that we made for today's Sizzlin' with SAS Instagram live post:
1 shallot, peeled and chopped finely
1 garlic clove, chopped finely
1 cup of Cherry Lane Sweetened Dried Cherries (or dried cranberries)
½ cup low sodium chicken stock
2 teaspoons honey
1 teaspoon rosemary leaves, chopped finely (lavender would also be fabulous, just unsure of the quantity)
1 tablespoon unsalted butter, cut into cubes and chilled
Heat either 1 tablespoon of duck fat rendered from searing (or 1 tablespoon of olive oil) over medium high heat in a medium sized saucepan.
Cook the shallots until they are soft (about 3 minutes).
Add in garlic and rosemary until it is aromatic (about 1 minute).
Add in the dried cherries, chicken stock and honey. Cook for about 10 minutes with the lid on until the cherries are plump.
Remove from the heat.
Swirl in chilled butter.
Salt and pepper to taste.
Serve beneath the duck breast.
The sauce and the duck can be served both warmed or both chilled. IDEAL with the Split Rail Gamay Noir!