Recipe: Duck Breast paired with Robert Hall Grenache

Robert Hall Grenache with Duck Breast

Ingredients: Sauce:
2 Duck Breasts ½ cup orange liqueur
Salt and pepper to taste ¼ cup white wine vinegar infused w/orange zest
Zest of one orange ¼ cup soy sauce
1 teaspoon dried sage

Using a sharp knife, score the sin of the duck breasts diagonally to create ¾ inch-wide diamond pattern; pat dry then season with salt and pepper. Heat a heavy skillet over high heat. Place duck breasts in skillet skin side down and cook until skin is a deep golden brown – about 8 minutes. Turn duck over; cook about 3 minutes for medium rare. Transfer breasts to baking sheet and place in over preheated to 250F to keep warm

Pour all but 2 tablespoons of the drippings from the skillet. With heat set to medium high, pour orange liqueur or brandy into pan and scrape up the browned bits. Add vinegar and soy sauce to the pan and bring to a full boil for 2 minutes stirring occasionally. Add sage, salt, and pepper. Reduce heat to low and allow to simmer until juices are reduced b half.

Slice duck breasts and drizzle with orange sauces and zest prior to serving.

Recipe by Lisa Pretty,