St. Supéry Life

Roasted Duck Breast with Cabernet Braised Red Cabbage & Granny Smith Apple

Serve with St. Supéry Rutherford Cabernet Sauvignon

Fall is the perfect time of year to enjoy duck seasoned with fresh herbs.  I’ve balance the richness of the duck with the earthy flavors of cabbage and apples, braised in cabernet sauvignon, to add a sweet and sour note to the dish. Garlic mashed potatoes would be a welcome addition to round out the meal.

For the duck:

4 duck breasts - boneless
1 tablespoon each of fresh rosemary, sage and thyme - minced
4 cloves of garlic, minced
4 juniper berries, crushed
3 tablespoons olive oil
Salt and pepper to taste

Preheat the oven to 450 degrees F.

Score the duck breasts on the fat side in a crosshatch pattern being careful not to penetrate the meat.  (This will prevent the breast from curling up and will help the crisping process.)

Mix all ingredients together in a bowl making sure to coat the duck with the herbs.  Cover the bowl with plastic wrap and refrigerate overnight.

Remove the duck from the refrigerator about an hour before cooking and rub off as much of the herbs and garlic as possible – season with salt and freshly ground black pepper.

Heat a large ovenproof sauté pan that can hold the 4 breasts over medium heat and add the breasts, skin side down.  Keep the heat moderate so that the fat is rendered slowly and the skin turns a nice crisp golden brown.  Pour off any excess fat from the pan and flip the breasts over.

Place the pan in the oven for about 8 - 10 minutes for medium rare. Remove the duck breasts and allow to rest for 5 minutes before slicing each into 3 pieces.

For the cabbage:

2 tablespoons olive oil or rendered duck fat
½  cup shallot, thinly sliced
3 cups red cabbage, shredded
1 cup Granny Smith Apple, peeled, cored and shredded
½  cup St. Supery cabernet sauvignon
½  teaspoon ground coriander
Salt and pepper to taste

Heat the oil in a large heavy bottomed saucepan over medium heat.  Add the cabbage, apples and shallots and cook for about 5 minutes-stirring often.  Add the wine, bring to a simmer to allow the alcohol to evaporate. Season with coriander, salt and pepper.

Cover the pan and cook over very low heat for approximately 30 minutes, or until the cabbage is no longer crisp.

Presentation:

Place a portion of the cabbage on a warm plate and lay the sliced duck breast on top.

Serves 4