Grilled Duck Breast with Cabernet Sauce

The rich, deep flavors of duck are compatible with many red wines. In this case, the pairing is made intentionally by the use of a reduction sauce of the wine of choice, Cabernet Sauvignon. The minty flavors of the rosemary and the black currant of the Cassis also align particularly with similar flavors in Cabernet.


6-8 duck breast halves, boned
3 C Cabernet Sauvignon
1 T Cassis syrup or Crème de Cassis
1/2 C duck and veal demi-glace (see Method)
1 tsp chopped fresh rosemary
Salt and freshly ground black pepper to taste


1. Remove the skin from the duck breasts and cut into large dice. (If you have the time, letting the skin harden a bit in the freezer makes this easier.) Place in a heavy skillet with a cup of water. Simmer over medium-low heat until all the fat has been rendered and the dice are golden brown. Drain, saving the duck fat for other uses. Spread the dice on paper towels and salt lightly. Set aside.
2. Place the Cabernet in a non-corrosive saucepan and reduce to 1 cup. Add the demi-glace and stir well. Season to taste with salt and pepper and keep warm.
3. Season the duck with the rosemary, salt and pepper and grill it (3-4 minutes per side for rare on a hot grill). Slice the breasts and fan over a little of the sauce. Garnish with cracklings and serve with wild rice risotto or some roasted vegetables.

Serves 6-8

Serve with Valley of the Moon Cabernet Sauvignon

Teresa Garcia
Chef Valley of the Moon Winery

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