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Recipes » 2011 Wine & Food Calendar Recipes » Grilled Duck with Cherry Sauce & Pea Compote - June 2011

RECOMMENDED WINE PAIRING

• Ultimate Estate Reserve Vieux Château du Roi

INGREDIENTS

• 4 duck breasts, scored 4 times diagonally     

Sauce              

• 1/3 cup (75 mL) Specialty Series Ruby Port
• 1/2 cup (125 mL) dried cherries           
• 1 cup (250 mL) chicken broth   
• 2 tbsp (25 mL) butter  
• 1/4 tsp (1 mL) crushed red pepper flakes
• splash balsamic vinegar

Compote                     

• 1 tbsp (15 mL) butter  
• 1/2 cup (125 mL) chopped green onion
• 1 head Boston lettuce, chopped
• 1 cup (250 mL) each snow peas, sweet peas
• 1 tbsp (15 mL) chopped mint 
• Salt, pepper

METHOD

• Trim excess fat of duck. Season with salt and pepper.
• Heat one burner of grill on high 10 minutes. Grill breasts skin side down over hot grill for 45 seconds;
  then meat side down for 45 seconds.
• Turn breasts skin side down and move to “off” side of grill. Close lid and continue cooking over indirect
  heat 10 to 15 minutes.
• Open lid, turn duck breasts over and cook over direct heat 2 to 4 minutes until medium rare (140°F/60°C).
  Let stand 10 minutes.
• To make sauce: Combine port and cherries. Bring to boil and boil 2 to 3 minutes or until reduced. Add
  broth, boil 3 to 4 or until thickened. Whisk in butter and crushed red pepper flakes. Cook 1 minute. Add
  splash of balsamic vinegar. Spoon over duck.
• To make compote: Melt butter; add onions. Cook until softened. Stir in lettuce, snow peas and sweet
  peas. Cook, covered 3 to 4 minutes or until peas are tender. Stir in mint. Season with salt and pepper.

SERVES 4