Pan Roasted Duck Breast with Butternut Squash Purée and Pomegranate Relish

Pairs well with: Maffei Zinfandel

With cool autumn nights ahead, pan-roasted duck is on our menu. This recipe would be enjoyable on any night with friends and family and will shine at your holiday meals. Impress the guests with the entire dish or – if turkey is in the picture – serve the squash purée and relish alongside your Thanksgiving bird. Saluté! 

Duck Breast

INGREDIENTS:

4 duck breasts  
2 T olive oil 
Salt and pepper, to taste

TECHNIQUE:

Season duck with salt and pepper to your taste. Heat olive oil over medium heat until it ripples, then place the duck in the pan, skin side down. Turn the heat to medium-low and slowly allow the duck to render and its skin to crisp, around 8-12 minutes. Flip the duck and cook until desired doneness, around 2 minutes more for medium-rare. Allow the meat to rest, then slice before serving.

Butternut Squash Purée

INGREDIENTS:

4 cups of butternut squash, diced into 1-inch pieces
2 oz butter 
¼ tsp ground cinnamon
⅛ tsp ground cumin
salt, to taste

TECHNIQUE:

Place the squash in a sauce pan and cover with water. Simmer the squash until soft, then strain and place in a blender. Purée along with the butter, cinnamon and cumin. To serve, strain through a sieve (optional).

Pomegranate Relish

INGREDIENTS:

¼ cup finely diced shallots 
1 tsp olive oil 
1 cup pomegranate seeds 
1 TB chopped parsley 
1 tsp chopped tarragon
1 TB red wine vinegar 
3 TB Extra Virgin Olive Oil

TECHNIQUE:

Sweat the shallots in olive oil until soft and translucent and allow to cool. Combine all other ingredients and mix to incorporate evenly. Season to taste with salt and pepper, then serve at room temperature.