Peppercorn-Crusted Duck Breast with Blueberry Reduction
To honor the wine’s vibrant blue fruit and spicy white pepper notes, we’ve crafted a recipe that mirrors its elegance. The richness of the duck stands up to the wine’s structure, while the blueberry sauce pulls out those beautiful floral high notes.
Ingredients
- 2 Duck Breasts (6–8 oz each)
- 1 tbsp Whole White Peppercorns, toasted and coarsely cracked
- 1 tsp Kosher Salt
- ½ cup Fresh Blueberries
- 2 tbsp Balsamic Vinegar
- 1 tbsp Honey
- 1 sprig Fresh Thyme
- A splash of DAMA Grenache
Directions
- Prep the Duck: Score the skin of the duck breasts in a crosshatch pattern (be careful not to cut into the meat). Rub the salt and cracked white pepper generously over both sides.
- Sear: Place the duck skin-side down in a cold skillet. Turn the heat to medium-low. This allows the fat to render slowly and the skin to become crispy (about 8–10 minutes).
- Finish: Flip the breasts and cook for another 4–5 minutes for medium-rare. Remove from the pan and let rest for at least 10 minutes.
- The Sauce: Pour off most of the duck fat, leaving about 1 tablespoon. Add the blueberries, balsamic, honey, thyme, and a splash of Grenache. Simmer over medium heat, crushing the berries slightly with a spoon, until the sauce thickens into a glossy glaze (about 5 minutes).
- Serve: Slice the duck thinly, drizzle with the reduction, and pour yourself a generous glass of the 2024 Painted Hills Grenache.
Cheers to a vibrant spring!