Recipe by Chef Patrick Tafoya, The Madrona
Serves 4

Ingredients

4 (6-ounce) Liberty duck breasts, skin on
1 tablespoon kosher salt

The Sauce

1 shallot, finely chopped
3 cloves garlic, minced
½ cup dried cherries
1 cup Pinot Noir
2 cups chicken stock
2 sprigs fresh thyme
1 teaspoon picked thyme
12 each dark sweet cherries, halved
2 tablespoons cold butter, cut into cubes

Directions

Remove the duck breast from the refrigerator 1-2 hours before cooking. Score the fat on top of the duck breast in a crosshatch pattern, being careful not to score into the flesh.

Season the duck, on both sides, with salt. Lay the duck fat side down into a cold cast iron skillet. Turn on the heat to medium. Allow the duck to cook and fat to render for 10 minutes without moving. Check the duck skin to ensure it is golden brown and crispy. Flip the duck on the other side and cook for 2 minutes. The duck is done when a meat thermometer reads 135° when inserted into the thickest part of the breast. Remove the duck breast from the skillet and set it aside to rest.

Drain all but one tablespoon of duck fat. Place the skillet back on the stove over medium heat. Add shallots and garlic to the skillet. Sauté for 1-2 minutes or until soft and translucent. Add Pinot Noir. Bring to a boil and allow the wine to reduce by half. Add chicken stock, dried cherries, and fresh thyme sprigs. Bring the mixture to a boil and reduce to medium-low. Continue to simmer for 10-15 more minutes or until the back of a spoon is coated with the reduced liquid mixture.

Strain the sauce through a fine mesh strainer into a small saucepan. Over medium heat, add the fresh cherries, picked thyme, and butter. Stir to emulsify the sauce.

To serve, slice the rested duck, and spoon the cherry sauce over the top.

Serve with your favorite roasted potato and/or hearty green vegetables such as broccoli rabe or chard.

This recipe was conceptualized by Chef Patrick Tafoya of The Madrona to pair with the 2023 Lewis MacGregor Estate Vineyard Pinot Noir.