King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

Ingredients

• 2 ea 8 oz duck breasts
• 1 c. eggplant, large dice
• ½ c. yellow squash, large dice
• ½ c. Sweet onion, large dice
• ¼ c. Sour Cherries, halved and pitted
• ½ c. Demi Glace. You can find this in grocery or meat store.
• 2 tsp Cumin seeds, toasted and ground
• ¼ c. Olive oil, for sauté

Preparation

Score the duck breast. In a hot sauté pan sear the breast skin side down. Reduce the heat to medium. When the skin is caramelized flip it over and transfer to 400 degree oven for 3- 5 minutes.

Plate the vegetables. Slice down the duck and place over the vegetables. Finish with the demi glace and cherries. Enjoy.