Peppered Duck Breast with Blackberry Jam

Stuhlmuller Vineyards

4951 West Soda Rock Lane
Healdsburg, CA 95448

This savory, rich course pairs perfectly with Stuhlmuller Vineyards' Estate Zinfandel: black pepper to enhance the spicy finish of the wine and blackberries to highlight its dark fruit characteristics.

  • 4 Liberty duck breasts, each 1/2 pound
  • Salt and freshly ground pepper, to taste
  • 2 shallots, finely chopped
  • 1/2 cup Stuhlmuller Vineyards Zinfandel
  • 1/2 cup red wine vinegar
  • 1/2 cup sugar
  • 2 cups blackberries
  • 20 crostini
Using a sharp knife, score the skin side of each duck breast in a crosshatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper. 

Heat a large fry pan over medium-high heat. Place the duck breasts, skin side down, in the pan and reduce the heat to medium. Cook, removing the fat from the pan as necessary, until the skin is crisp, about 6 minutes. Turn the duck over and cook until firm, about 3 minutes more. Transfer the duck to a cutting board, cover loosely with parchment paper–lined aluminum foil and let rest. 

Drain off all but 1 tablespoon of the fat from the pan and place over medium heat. Add the shallots, wine, vinegar, sugar and blackberries and cook until reduced by half. 

Cut each duck breast crosswise into 1/4-inch-thick slices. Place on the crostini and top with the blackberry jam.