What goes well with Cabernet Sauvignon?
A great Cabernet Sauvignon wine pairing needs fat for the bitter tannins, and this usually means a rich stew or roast. But pan-friend duck also goes well with Cabernet Sauvignon.
There are also fruit flavours in a Cabernet Sauvignon and these can really be brought out with a marmalade and balsamic glaze. In this recipe below, we have a unique and delicious pairing for our 2015 Cabernet Sauvignon made in Margaret River.
The wine’s cherry and plum notes complement the flavours of duck and orange with a light tannin finish that doesn’t overwhelm the duck.
Recipe with thanks to LK Wong.
Ingredients:4 duck breasts skin on
1/2 cup marmalade
1/4 cup balsamic vinegar
Salt and pepper
Spice rub like Ras al hanout (optional)
- Dry duck breasts with paper towel
- Score the duck skin lightly in a criss cross pattern to render duck fat when cooking.
- Place uncovered on a plate with skin side up in the fridge overnight to dry out the skin.
- Take duck breast out of fridge an hour before cooking to get it to room temperature.
- Rub a generous amount of salt on the duck skin and pepper including any spices if using.
- Place duck breasts skin side down on a cold non stick fry pan. Cook on medium heat for approximately 15 minutes. When the skin is brown and crispy turn the breasts over and cook for another 2 minutes. Turn breasts skin side up again. Remove frypan from heat.
- Mix marmalade and balsamic vinegar, generously brush on cooked duck breasts and let them rest loosely covered in foil for 15 minutes.
- Slice duck breasts and plate, spoon over glaze and duck juices.