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FOOD & WINE PAIRING: Pan Roasted Duck & Merlot

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Recipe: Pan Roasted Duck with Roasted Chestnut-Cranberry Stuffing
Wine Pairing: Sterling Vineyards Reserve Merlot, Napa Valley 09

recipe_SterlingVineyards_duckBreast.jpgIngredients - Roasted Chestnut-Cranberry Stuffing
  • 6 oz. butter
  • 2 cups diced onion
  • 1 cup diced celery
  • 2 cups rough chopped roasted and peeled chestnuts (*cooked and peeled chestnuts can be purchased from gourmet food stores and mail order)
  • 4 cups squab or chicken stock
  • 1 cup fresh cranberries, roasted in a 300° oven for 20 minutes
  • 4 cups fresh country bread cubes, crust removed and lightly toasted
  • 1 tbs. chopped fresh thyme
  • 1 tbs. chopped fresh sage
  • salt and pepper to taste
  • 2 tbs. butter
Preparation:
  • Preheat oven to 350°.
  • Butter a 8 x 12 or so baking dish.
  • In a large sauce pot on medium high heat cook the onions and celery in the butter until very tender, stirring frequently to avoid browning.
  • Add chestnuts and cook for another 5 minutes.
  • Add the stock, turn up heat to high and bring to a boil. Shut off.
  • Transfer mixture to a bowl. Fold in bread cubes, herbs and roasted cranberries.
  • Transfer to baking dish. Bake uncovered for 20 minutes.

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."


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