Pan-Seared Duck Breast and Pinot Noir Recipe

Few pairings feel as effortlessly elegant as duck and Pinot Noir. The savoury richness of pan-seared duck meets its match in our Pinot Noir’s bright acidity and red berry charm. With notes of ripe strawberry, subtle spice, and a soft, lingering finish, it’s bold yet delicate-perfect for picnics under the sun or effortless entertaining.

Why Duck and Pinot Noir Are a Très Bon Match

Duck is a rich, flavourful meat that pairs beautifully with the refreshing profile of Pinot Noir. The wine’s bright acidity and soft tannins cut through the duck’s natural fat, keeping each bite balanced and satisfying.

Its fruit-driven palate with a hint of spice complements the savoury depth of duck, especially when served with sweet or spiced glazes. The soft, lingering finish ties it all together for a truly très delish experience.

Recipe: Pan-Seared Duck Breast with Pinot Noir Glaze

Serves: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

- 2 duck breasts (skin on)
- Salt and pepper
- 1/2 cup Pinot Noir
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon crushed pink peppercorns (optional)
- 1 tablespoon butter

Instructions:

1. Prepare the Duck:
Pat the duck breast dry with paper towels.
Score the skin in a crisscross pattern, being careful not to cut into the meat.
Season generously with salt and pepper.

2. Sear the Duck:
Place the duck breasts skin-side down in a cold pan.
Turn the heat to medium and allow the fat to render slowly for 8–10 minutes, until the skin is crisp and golden.
Flip and cook for another 4–6 minutes, or until cooked to your liking.
Remove from the pan and let rest.

3. Make the Glaze:
In the same pan, pour off the excess fat.
Add Pinot Noir, brown sugar, cinnamon, cloves, and pink peppercorns.
Simmer until reduced by half and slightly thickened (about 5–7 minutes).
Stir in butter for a glossy finish.

4. Serve:
Slice the rested duck breast.
Drizzle with the Pinot Noir glaze.
Serve with a glass of the same Pinot Noir used in the recipe for a cohesive, restaurant-worthy experience.

Whether you're new to cooking duck or a seasoned home chef, this elegant dish is straightforward to prepare and sure to impress.

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