PERRINE'S SYRAH PAIRING: Duck Magret with Syrah-Cherry Sauce

PERRINE'S SYRAH PAIRING: Duck Magret with Syrah-Cherry Sauce

Feb 17, 2023Perrine Prieur
Duck Magret with Syrah, Cherry Sauce Paired with 
2018 DuPuis Wines Syrah "Baker Ranch", Anderson Valley, California
Ingredients for 4 people

- 2 duck half breasts, ½-¾ lb (250-375 g) each (I prefer D'Artagnan Moulard Magret Duck Breast linked here)
- Salt and freshly ground pepper to taste
- 1 cup (8 fl oz/250 ml) Syrah or other medium-bodied red wine
- ⅓ cup (2 oz/60 g) pitted and halved Bing cherries
- 2 tablespoons red currant jelly
- 2 teaspoons minced fresh chervil or flat-leaf (Italian) parsley

The Northwest's sweet cherries peak in late June to mid-July. During the off-season, you can substitute jarred cherries, frozen dark sweet cherries, or ¼ cup (1 oz/30 g) dried cherries that have been plumped in hot water and well drained.

1- With the tip of a sharp knife, score the duck skin in a diamond pattern, slashing not quite to the flesh. Season the breasts with salt and pepper. Place a heavy frying pan over medium-high heat. When it is well heated, add the duck breasts, skin side down, and cook until the skin is well browned and much of the fatty layer has been rendered about 5 minutes. Turn the breasts over, partially cover the pan, reduce the heat to medium, and continue cooking until the duck is just pink when cut into at the center, 4-5 minutes longer. Transfer the duck breasts to a cutting board and tent loosely with aluminum foil.

2- Pour out and discard the duck fat from the frying pan. Add the wine to the pan, place over high heat, bring to a boil, and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Boil the wine until reduced by about three-fourths and slightly thickened, 3-4 minutes.

3- Add the cherries and jelly to the pan and stir to blend evenly for about 1 minute. Taste and adjust the seasoning with salt and pepper.

4- Carve each of the duck breasts on the diagonal into slices about ½ inch (12 mm) thick.

Arrange the slices in a slightly fanned pattern on individual plates. Spoon the pan sauce over the duck, sprinkle with the chervil or parsley, and serve immediately. 

Tip: I use the rendered Duck fat to cook my potatoes with a bit of sage, thyme, and rosemary. 

Bon Appetit! 

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