DISH OF THE MONTH

Seared Duck Breast with Cherry-Ginger Sauce

🍷 Why This Works

• Duck’s richness softens Gewürztraminer’s aromatic punch.

• The cherry & ginger mirror the wine’s lychee, rose, and spice.

• The wine’s crisp acidity cuts through the duck’s fat, leaving a refreshing finish.

Ingredients (serves 4):

• 2 large duck breasts (skin on)

• Salt & black pepper

• 1 cup fresh or frozen cherries, pitted

• 2 tbsp honey

• 2 tbsp rice vinegar (or white wine vinegar)

• 1 tsp grated fresh ginger

• ½ cup chicken stock

• 1 tbsp butter

• Fresh thyme for garnish

Instructions:

Step 1: Score & Season Duck

1. Pat duck breasts dry.

2. Lightly score the skin in a crisscross pattern (don’t cut into the meat).

3. Season generously with salt and black pepper.

Step 2: Cook Duck

1. Place duck skin-side down in a cold skillet.

2. Turn heat to medium and slowly render fat for 8–10 minutes until skin is golden and crispy.

3. Flip and cook 3–4 minutes more for medium-rare (internal temp ~135°F).

4. Remove from pan, rest for 5 minutes before slicing.

Step 3: Make Cherry-Ginger Sauce

1. Discard most duck fat, leaving about 1Tbsp in pan.

2. Add cherries, honey, vinegar, and ginger. Simmer 3–4 minutes until cherries soften.

3. Stir in chicken stock, simmer until slightly thickened (about 5 minutes).

4. Whisk in butter for a glossy finish.

Step 4: Plate & Serve

1. Slice duck thinly.

2. Spoon cherry-ginger sauce over the top.

3. Garnish with thyme.

4. Pour a glass of chilled Optima Gewürztraminer and enjoy!