Savor Spring

This exceptional spring recipe pairing embodies a medley of flavors, offering a tantalizing balance between the tenderly seared duck, luscious blackberry sauce, and the luxurious essence of the iconic Georges de Latour Private Reserve Cabernet Sauvignon.
Complemented by notes of dark berries, black plum, and vanilla, the Georges de Latour Private Reserve Cabernet Sauvignon exudes depth, complexity, and enduring elegance, elevating the dining experience to new heights.
Whether you’re hosting an intimate gathering or seeking to elevate your spring table with an unforgettable dining experience, this pairing promises to captivate the senses and create lasting impressions, celebrating the harmony of flavors and the art of indulgence.

Duck Breast with Blackberry Sauce

Paired with Georges de Latour
Private Reserve Cabernet Sauvignon
 

Ingredients for Duck Breast

• 2 duck breasts, skin scored
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Ingredients for Blackberry Sauce

• 1 cup fresh blackberries
• 1/2 cup of cooking red wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey or sugar
(adjust based on tartness of the berries)
• 1 sprig of thyme
• Salt and freshly ground black pepper, to taste

Directions

Preheat your oven to 400°F. Season the duck breasts with salt and pepper. Heat olive oil in an ovenproof skillet over medium-high heat. Place the duck breasts skin-side down and cook until the skin is golden and crisp, about 6-8 minutes. Flip the breasts over and cook for an additional 2 minutes.

Transfer the skillet to the oven and roast for 5-7 minutes for medium-rare. Remove from the oven, cover loosely with foil, and let rest for 5 minutes.

While the duck is roasting, combine the blackberries, Cabernet Sauvignon, balsamic vinegar, honey (or sugar), and thyme in a small saucepan over medium heat. Bring to a simmer and cook until the berries break down and the sauce thickens, about 10 minutes.

Strain the sauce through a fine-mesh sieve to remove the seeds, if desired.
Season with salt and pepper.

Slice the duck breasts thinly. Arrange the slices on plates and drizzle with the blackberry sauce. Garnish with fresh blackberries and a sprig of thyme for an elegant presentation.

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Georges de Latour Private Reserve Cabernet Sauvignon has been widely recognized as the benchmark
Cabernet Sauvignon from Rutherford since its inaugural vintage in 1936. An understanding of this terroir comes from more than 100 years of creating rich, classic Napa Valley wines.