Duck with Red Wine, Plums, and Blackberries

Duck breasts, with their naturally rich and fatty profile, are perfectly complemented by sweet and sour sauces, such as this red wine, plum, and blackberry gastrique. A gastrique is a classic French sauce made by caramelizing sugar and deglazing it with vinegar or wine, creating an ideal sweet and sour harmony that pairs beautifully with duck. This recipe provides a luxurious and well-balanced meal, perfect for special occasions.

Ingredients:

For the Duck

4 duck breasts, skin-on

Salt and pepper to taste

For the Red Wine, Plum, and Blackberry Gastrique

½ cup sugar

¼ cup red wine vinegar

1 cup red wine

2 plums, pitted and sliced (substitute for apples)

1 cup fresh blackberries

1 tablespoon butter

Salt and pepper to taste

Instructions:

Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. This helps render the fat and creates a crispy skin.

Season both sides of the duck breasts with salt and pepper. 

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 8-10 minutes, until the skin is golden brown and crispy. Flip the breasts and cook for another 3-5 minutes, until the meat reaches your desired level of doneness. Remove from the skillet and let rest.

Prepare the Red Wine, Plum, and Blackberry Gastrique

In a medium saucepan, melt the sugar over medium heat until it turns a deep amber color. Be careful not to burn it.

Carefully add the red wine vinegar to the caramelized sugar. It will bubble vigorously. Stir until the sugar has dissolved.

Add the red wine, sliced plums, and blackberries to the saucepan. Simmer over medium heat until the fruit is soft and the sauce has reduced by half, about 15-20 minutes.

Stir in the butter and season with salt and pepper to taste. The sauce should be rich and glossy.

Slice the rested duck breasts and arrange them on plates.

Spoon the red wine, plum, and blackberry gastrique over the duck slices.

DARE TO ADAPAT THIS RECIPE WITH THE SEASONS?

This versatile recipe can be adapted throughout the year by incorporating fresh, seasonal fruits. Each season's variation can be paired with a wine that complements the unique flavors of the dish.

Spring: Apricots

Flavor Profile: Tangy and sweet

Wine Pairing: Viognier

Viognier is a full-bodied white wine with lush fruit flavors and a hint of floral notes. Its stone fruit characteristics complement the tangy and sweet profile of apricots, enhancing the overall dish.

Summer: Plums and Blackberries

Flavor Profile: Vibrant, juicy sweetness

Wine Pairing: Pinot Noir

Pinot Noir is a light to medium-bodied red wine with bright acidity and flavors of red and dark berries. Its fruit-forward profile and smooth tannins pair wonderfully with the vibrant, juicy sweetness of plums and blackberries.

Autumn: Fresh Figs

Flavor Profile: Sweet and textured

Wine Pairing: Merlot

Merlot is a medium to full-bodied red wine with soft tannins and flavors of ripe plums, black cherries, and figs. Its rich and velvety texture enhances the sweetness and complexity of fresh figs.

Winter: Apples and Currants

Flavor Profile: Tartness and sweetness

Wine Pairing: Zinfandel

Zinfandel is a bold red wine with a robust fruit profile, including flavors of blackberry, raspberry, and plum, often with a hint of spice. Its balance of sweetness and acidity complements the tartness and sweetness of apples and currants, adding depth to the dish.

Enjoy!