How to Make

• Ingredients for Cherry Sauce:
• 3 tablespoons Sugar
• 2 tablespoons Water
• ½ cup Dried Tart Cherries
• 3 tablespoons Red Wine Vinegar
• Ingredients for Duck:
• 1 tablespoons Olive Oil, divided
• Kosher salt, to taste
• Ground Black Pepper, to taste
• 4 (6-ounce) Boneless Duck Breast Halves, skinned
• ¼ cup Chopped Shallots
• 1 Garlic Clove, minced
• 1 ½ cups Duck Hunter Marlborough Pinot Noir
• ½ cup Fat-Free, Reduced-Sodium Chicken Broth
• ¼ cup Whipping Cream

• Directions for Cherry Sauce:
• 1. Combine sugar and 2 tablespoons water in a small, heavy saucepan over medium-high heat. Cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute).
• 2. Continue cooking for 5 minutes or until golden (do not stir).
• 3. Remove from heat; carefully stir in cherries and vinegar (caramelized sugar will harden and stick to spoon).
• 4. Place pan over low heat until caramelized sugar melts.
• Directions for Duck:
• 1. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
• 2. Season the duck with salt and pepper.
• 3. Add the duck to pan and cook for 5 minutes.
• 4. Turn duck over and cook for 4 minutes or until desired degree of doneness.
• 5. Remove from pan and let stand 5 minutes then cut duck across the grain into thin slices.
• 6. Return skillet to medium heat. Add oil, shallots, and garlic to pan. Cook for 1 minute until soft.
• 7. Add Duck Hunter Marlborough Pinot Noir to pan and bring mixture to a boil. Cook until sauce reduced, about 5 minutes.
• 8. Add broth and bring to a boil. Cook until reduced about 5 minutes.
• 9. Pour wine mixture through a fine sieve into cherry mixture and discard solids.
• 10. Bring cherry mixture to a simmer over medium heat.
• 11. Stir in cream and simmer 3 minutes.
• 12. Remove from heat and serve sauce over duck.
• Serve with a glass of award-winning Duck Hunter Marlborough Pinot Noir