Grilled Duck Breasts with Black Currant Pomegranate Sauce

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recipeFerrariCaranoDuck.jpgSubmitted by Ferari-Carano Vineyards & Winery

Nothing says fall and winter more than a warm, cozy dish that marries the sweetness of harvest fruit with the traditional entrée's of the season. Ferrari-Carano Winery has just the recipe for you - Grilled Duck Breasts With Black Currant Pomegranate Sauce.  It's also the perfect dish for company during the holidays.

The Ferrari-Carano Zinfandel pairs well with the duck and "boasts aromas of boysenberry and blueberry pie with hints of vanilla and baking spices. Concentrated fruit continues on the palate with juicy, sweet wild berries that linger well into a finish that is highlighted by smooth, silky tannins."

Serves 6

2 - 1 lbs. Muscovy duck breast, or other domestic variety

  • 2 tbsp. soy sauce
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 6 juniper berries, crushed
  • 1 clove garlic, chopped coarsely
  • 1/2 cup red wine
  • Zest of one orange, in julienne strips
  • Juice of 1/2 lemon
  • Kosher Salt and freshly grated black pepper

  • 1/2 cup red wine
  • 2 cloves garlic, finely minced
  • 1/2 stick butter
  • 2 tbsp. port
  • 2 tbsp. black current jelly
  • 1/4 cup pomegranate juice
  • Juice of 1/2 lemon
  • Kosher salt and white pepper to taste
  • (if you want a sweeter sauce, add a little honey)

Place duck breasts in sealable plastic bag adding marinade ingredients. Refrigerate for at least 3 hours.

Preheat grill. Remove duck breast from bag, dispose of marinade. Pat duck dry and lightly coat with olive oil, and season with salt and pepper. Score top of duck breast, cutting only through the skin and fat. Grill duck breast, skin side down, approximately 3 minutes per side, being sure not to burn, for medium-rare, or 140 degrees. Set aside on platter with skin side down.  

Meanwhile, while you're grilling duck, prepare sauce. In small heavy saucepan, add wine and garlic and bring to a boil until reduced. Add port, jelly, pomegranate juice and lemon and reduce to a syrupy liquid. Quickly whisk in butter. Remove from heat and season with salt and pepper. Slice duck breasts and spoon sauce over duck. Serve warm.

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Excellent dish to taste all time. One of my favorite dish. I tried it in my home, it was wonderful.

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