Recipe developed by Lost River Tasting Room Associate, Deb Thorlakson
Serves 4, Pair with Nebbiolo
- 1 TBS olive oil
- 1 TBS shallot- minced
- 2 oz port
- 2 TBS Fig jam
- 12 oz fresh ripe strawberries- halved
- 1/2 cup chicken broth
- 1 TBS balsamic vinegar
- Sea salt and freshly ground pepper
- 1/2 tsp cornstarch mixed with 1 TBS cold water
- 4- 8 oz duck breast with skin
- 1 TBS fresh basil- sliced
Heat oil in a saucepan over medium heat. Add shallot and cook to soften, about 1 minute. Add port and fig jam, bring to a simmer. Add 6 oz of the strawberries broth, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally about 15 minutes. Strain the sauce, pressing to extract all the juices. Return to the heat, bring sauce to a boil then whisk in the cornstarch mixture to make a nice consistency sauce, simmer sauce a few minutes longer.
Preheat oven to 375º. Score the skin side of the duck breasts in a crosshatch pattern being careful not to cut into the flesh. Heat a sauté pan over medium heat until hot. Season duck breasts with salt and pepper then put them in the pan skin side down, cook over medium to low heat to render the fat and brown the skin about 8 minutes. Drain off accumulated fat, return pan to medium heat and turn the duck breasts over to brown the other sides. Place in the oven skin side up until they reach an internal temperature of 150º about 4 minutes or more.
While the duck is heating, dice the remaining 6 oz strawberries. Allow the duck to sit a few minutes out of the oven then slice it and serve it garnished with the sauce, chopped strawberries and basil. Enjoy with a glass of our Nebbiolo!