Pan Seared Duck Breast in a Rosemary Syrah Reduction
You’ll fall in love with this recipe for Moroccan Spiced Pan-Seared Duck Breast in a Rosemary Syrah Reduction served with Apricot Mostarda, Grilled Broccoli Rabe, and Couscous provided by Fat Olives in Richland. Its rich flavors make it a perfect fit for the WIT Cellars Syrah.
2018 WIT Cellars Syrah
The nose offers up floral hints. Delicate fruit flavors open up in the mouth such as star fruit, star anise, and dragon fruit, which develop into
dense and dark flavors of black cherry, blackberry, black currant, cigar box, and umami. The finish lingers with supple sweet tannins.
Moroccan Spiced Pan-Seared Duck Breast in a Rosemary Syrah Reduction Served with Apricot Mostarda, Grilled Broccoli Rabe, and Couscous
Pairs Beautifully with WIT Cellars 2018 Syrah
Ingredients
Duck Breast
- 4 Duck Breasts
Rosemary Syrah Reduction
- 1 Shallot
- 4 cloves Garlic
- 1 c Syrah
- 1 sprig Rosemary
- 2 c Chicken Stock
- 1-2 tsp Honey
- 2 oz Butter
Apricot Mostarda
- 1/2 c Apple Cider Vinegar
- 1/2 c Water
- 1 c Dried Apricots Diced
- t tbsp Sugar
- 1 Shallot Minced
- 1 clove Garlic Minced
- 2 tbsp Whole-Grain Mustard
- 1 tbsp Dijon Mustard
- Salt to Taste
Moroccan Spice Blend
- 1/4 c Kosher Salt
- 1/4 c Black Pepper Ground
- 1 tbsp Cumin Ground
- 2 tbsp Cinnamon Ground
- 1 tsp Chile Flakes
- 1/2 tsp Coriander Ground
- 1/8 tsp Cardomom Ground
- 1/8 tsp Tumeric Ground
- 1/8 tsp Cloves
- 1/8 tsp Allspice
Grilled Broccoli Rabe
- 1 lb Broccoli Rabe
- Duck Fat
- Salt & Pepper to Taste
Couscous
- 1 tbsp Olive Oil
- 1/4 c Carrots
- 1/4 c Peas
- 1/2 Onion Diced
- 1 1/2 c Couscous
- 1 1/2 c Chicken or Vegetable Stock
- Salt, Pepper, & Moroccan Spice to Taste
Instructions
Pan-Seared Duck Breast
- Before pan-roasting duck breast, air-dry the duck in the refrigerator.
- With a sharp knife, score the skin in parallel slashes against the grain or in a cross hatch diamond pattern. Make sure your slashes only gothrough the skin and fat, avoiding cutting into the meat.
- Allow duck to rest at room temperature for 5-10 minutes.
- Warm a large saute pan to and lay duck skin side down into the panleaving plenty of room for each so they don’t collect each other’s heat.Try not to allow meat to cook too long. Allow fat to render until duckeasily comes off of pan and is golden brown.
- Remove duck and reserve fat for broccoli.
- Season meat (Moroccan Spice Blend) on both sides and place in oven, skin side up and roast to 122-125 degrees.
- Remove duck and allow to rest (temperature will continue to rise andthen rest) for about 3-5 minutes before slicing.
Rosemary Syrah Reduction
- After rendering the fat from the duck, pour outall but 1 Tablespoon of fat and reserve for roasted carrots.
- Add garlic, shallots, and rosemary to the pan and slowly saute until aromatic and straw blonde.
- Turn up heat and deglaze pan with syrah. When itcomes to a boil, turn heat back down and simmer until wine has evaporated by 50-75%.
- Add stock and reduce again until sauce holds tothe back of your spoon. Strain sauce, return to the pan and mount with butter.
- Season as neccessary.
Apricot Mostarda
- In a medium saucepan, combine the vinegar, water, apricots, sugar, shallot and garlic and bring to a boil.
- Simmer over moderate heat, stirringoccasionally, until the apricots are soft and coated in a light syrup, 7 to 10minutes.
- Stir in both mustards and season with salt.Let cool completely.
- Stir in tablespoons of water before serving if the mostarda is too thick.
Moroccan Spice Blend
- Mix together and reserve for the duck.
Grilled Broccoli Rabe
- Trim ends of Broccoli, wash and shake dry.
- In a bowl, toss Broccoli in a small amount ofyour duck fat, salt and pepper.
- Grill al dente or place in oven to roast.
Couscous
- Saute vegetables.
- Add stock and season with salt, pepper, just a little Moroccan spice, and couscous. Stir and bring to a boil.
- Cover the pot and remove from heat. Let stand 5 minutes.
- Fluff with a fork.
