Duck breast with cherry sauce

Which wine to choose with duck breast?

A meat of character, pink and tender, lifted by a fruity sauce that calls for a great red.

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Preparation
15 min
Cooking time
25 min
Servings
4
Difficulty
Easy
Wine service
16-18 °c

Ingredients

  • Duck breasts 2
  • Pitted cherries 250 g
  • Shallot 1
  • Balsamic vinegar 2 tbsp
  • Chicken stock 15 cl
  • Honey 1 tbsp
  • Butter 20 g
  • Salt and pepper to taste

Preparation

  1. Score the skin of the duck breasts in a criss-cross pattern without cutting into the flesh.
  2. Cook the duck breasts skin side down for 8 minutes over a medium heat in a dry pan, removing the fat as you go.
  3. Turn over and cook for 4 minutes on the flesh side for a pink finish, then leave to rest for 5 minutes under foil.
  4. In the same pan, sauté the shallot, deglaze with the vinegar and add the honey and chicken stock.
  5. Add the cherries, reduce for 5 minutes, then finish the sauce with the butter.
  6. Slice the duck breasts thinly, season with salt and pepper and coat with the sauce.

THE PAIRING ON THE PALATE

Clos du Pic, the ideal pairing

The raspberry, blackcurrant and violet notes of Clos du Pic extend the cherry sauce, and its attractive oak answers the caramelised skin.

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IN BRIEF

The essentials of pairing wine and duck breast

Answers to the most frequently asked questions about this pairing.

Which wine to serve with duck breast?
An elegant, structured Languedoc red, such as Clos du Pic, which stands up to this meat of character.
Should the wine be decanted?
Yes, decant Clos du Pic an hour before serving to soften its tannins.
At what temperature should the wine be served?
Between 16 and 18°C.
Which wine with duck breast in a fruit sauce?
A red with notes of red and black fruit extends the sauce. Prestige Red is also a lovely alternative.

GO FURTHER

Continue discovering the estate

Our wines, our grape varieties and our Pic Saint-Loup terroir: everything that gives Puech-Haut its character.