Duck Breast with Blueberry Wild Rice Pilaf and Duck Confit Medallions Courtesy of St

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Duck Breast with Blueberry Wild Rice Pilaf and Duck Confit Medallions Courtesy of St. Supéry Culinary Team Scott Tracy & Nick Pacewicz Pairs with St. Supéry Napa Valley, Rutherford Estate Vineyard Cabernet Franc

Ingredients Serves: 2 Duck Breast Preparation Duck Breasts & Medallions 2 boneless duck breasts Heat a ridged, cast iron skillet on high heat. Once hot enough to sizzle, 2 duck leg/thigh confit (We reduce heat to low. When cooking the duck breast, the heat needs to be low recommend Mary’s) enough so that the fat can render out of the skin over the course of about 30 1 ½ tablespoons mayonnaise minutes. Canola oil Salt as needed While pan is heating, score the skin on the duck breast and salt both sides of the breast. Wild Rice Pilaf 1 ½ cups wild rice Place the breast skin side down on the skillet and render out the fat. When 1 ½ quarts vegetable broth done, the skin should be brown and crispy, if there is still un-rendered fat in 2 cups blueberries the skin, it will be rubbery. 1 cup chanterelles, cleaned and chopped Once the skin side is finished, turn up the heat slightly, about medium-high, ½ cup minced onion and flip the breast to cook the flesh side for 4-5 minutes. ¼ cup minced celery ¼ cup minced carrot Remove breasts from skillet and allow to rest on a cutting board for 5-6 2 tablespoons minced garlic minutes to allow the juices to settle. Canola oil as needed Salt to taste Slice the breast on a bias and reserve for plating. ½ cup toasted pine nuts*

*Toast in 300F oven on a Duck Confit Medallions Preparation sheet tray for 15 minutes, until pine nuts are evenly Request pre-made confit from butcher. Fine grocer’s should carry duck confit brown. as well.

Heat oven to 350F and place the duck leg thighs on a sheet tray and place in oven. The confit is fully cooked. Warming the leg and thigh in the oven for 5 minutes allows for easy removal of the meat from the bone. Discard bones and scraps.

In a food processor, pulse the picked meat with the mayonnaise until it is a fine paste.

Divide the paste into 2 equal parts and using a ring mold, form the medallions by using the tips of your fingers to press the paste into the mold.

St. Supéry Estate Vineyards & Winery · 8440 St. Helena Hwy. · Rutherford, CA 94573 www.stsupery.com · Phone 707.963.4507 Duck Breast with Blueberry Wild Rice Pilaf and Duck Confit Medallions Courtesy of St. Supéry Culinary Team Scott Tracy & Nick Pacewicz Pairs with St. Supéry Napa Valley, Rutherford Estate Vineyard Cabernet Franc

Chill the medallions.

In a sauté pan, heat a small amount of oil until it is about to smoke, gently add the medallions to the pan and cook them until brown on both sides.

Wild Rice Pilaf Preparation

In a sauce pot, put about 2 tablespoons oil and turn on heat, add onions and garlic and sweat over low heat until translucent.

Add the carrots and celery and continue to sweat for another 4-5 minutes over low heat. Season with a pinch of salt.

In a sauté pan, heat 2 tablespoons of oil over high heat, until it shimmers. Add chanterelles and sauté until slightly brown, drain off excess oil and add to the vegetables.

Add the wild rice, blueberries and vegetable broth and bring to a rolling boil. Reduce to a simmer and cover the pot with a lid. Cook on low heat for 50 minutes to an hour, or until the rice is tender. Reserve half for plating, enjoy the rest another evening.

Presentation

Using the same sized ring mold as above, place the cooked medallion in the bottom of the ring mold on a plate, and spoon half of the rice on top, pressing down to form into the mold. Remove the mold.

Place the sliced duck around the molded rice and medallion.

Sprinkle toasted pine nuts over the top of the dish.

Wine Pairing Philosophy Rutherford Estate Vineyard Cabernet Franc is an elegant example of the varietal, offering a lush and medium-bodied wine with bold fruit notes of blueberry, red currant and plum. The spice notes of black pepper and bay leaf in the wine are brought to life by the mushroom sauce. Pine nuts bring out

the nuttiness of the wild rice as well as the hint of oak influence in the youthful Cabernet Franc. The richness of the duck confit is balanced by the inclusion of bright blueberry that highlights the depth and length of the Cabernet Franc.

St. Supéry Estate Vineyards & Winery · 8440 St. Helena Hwy. · Rutherford, CA 94573 www.stsupery.com · Phone 707.963.4507