Cork to Fork: Pan-Seared Duck Breast with Plum & Tart Cherry Glaze

Why this pairing works with 2021 Wanderlust:

The natural fat of the duck softens the wine’s firm tannins while letting the bright, cleansing acid shine. The tart cherries and plum reduction echo the dried plum and stone-fruit notes on the mid-palate. Fresh thyme and white pepper harmonize with the dusty earth, tobacco, and white pepper finish of the wine.


Pan-Seared Duck Breast with Plum & Tart Cherry Glaze

Prep time: 15 mins | Cook time: 25 mins | Servings: 2–4

Ingredients

  • For the Duck & Vegetables:

    • 2 duck breasts (skin scored in a crosshatch pattern)

    • 1 lb baby carrots or fingerling potatoes, halved

    • 1 tbsp fresh thyme leaves

    • Salt & freshly cracked black pepper

  • For the Wine-Enhancing Glaze:

    • 1/2 cup fresh or frozen tart cherries (or dried plums/prunes, finely chopped)

    • 2 tbsp plum preserves or jam

    • 1/3 cup dry red wine (like Wanderlust)

    • 1 shallot, finely diced

    • 1 tbsp butter

    • 1 pinch ground white pepper (or cracked black pepper)

Instructions

  1. Prep Vegetables: Preheat oven to 400°F (200°C). Toss potatoes/carrots with olive oil, fresh thyme, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and caramelized.

  2. Score & Sear Duck: Season both sides of duck breasts with salt and pepper. Place skin-side down in a cold, heavy skillet (cast iron works best). Set heat to medium-low and render the fat slowly for 8–10 minutes until skin is golden and crispy. Flip and cook 3–5 minutes more for medium-rare (internal temp ~135°F). Transfer to a plate to rest for 5–8 minutes.

  3. Make Sauce: Pour off all but 1 tablespoon of duck fat from the pan. Add shallots and sauté for 1 minute. Pour in the red wine to deglaze, scraping up any browned bits from the pan.

  4. Simmer Glaze: Stir in the cherries, plum preserves, and a pinch of white pepper. Simmer over medium heat for 3–5 minutes until reduced and glossy. Swirl in 1 tablespoon of cold butter off the heat to finish.

  5. Serve: Slice duck breasts diagonally and spoon the warm plum-cherry glaze over top. Serve alongside the thyme-roasted vegetables.