By Special Events Chef Sean Winder
Suggested Pairing: 2009 Domaine Pinot Noir Block 4A
|It is fall in the Willamette Valley. The last of the huckleberries are trickling down from the Cascade foothills and the fowl are heading south to a warmer climate. The corn harvest is in for the season. The smell of Pinot Noir fermenting in the winery is an indicator that it is time to share in the bounty of the season. What better way to do so than removing a cork from a tasty vintage of Pinot Noir and sharing in a feast of duck, huckleberries, and harvest corn. I am glad Sean employed the use of cumin in this recipe because it brings forward the earthy flavors of the Pinot Noir. The toasty nature of cumin also reflects the dry smell of leaves falling from the oak and maple trees around the valley. The flan provides a way for the flavor of the food to grip the palate. The gastrique provides a bridge of wild fruit for the wine while cutting the rich flavor of the duck. Enjoy.
-Benjamin Nadolny, Sous Chef
|Score the duck breast skin and season with salt, black pepper and toasted cumin. Sear the duck breast skin side down over medium heat in oil, slowly cook until the skin is crispy. Turn the duck and repeat on the other side until cooked to desired temperature. We recommend medium-rare.
Plate the duck with the corn flan and drizzle with huckleberry gastrique. Enjoy!