Flights By Night #4: A Duck and Pinot Noir “Pearing”
If I had only one wine left in the world to choose out of the several that I enjoy, I would keep Pinot Noir because of it’s complexity and versatility. In this edition of Flights By Night, we feature a duo of Pinot Noirs paired with sliced duck breast (graciously sent to me by Maple Leaf Farms), with a pear and carrot sauce, on a crispy sweet potato nest.
The Pinot Noirs we shared with the duck include a 2012 Willowbrook Pinot Noir (Russian River Valley) and a 2012 Gavilan Pinot Noir (Chalone Appelation). When Andy and I choose two of the same varietal for a pairing, it’s fun to choose two wines we have tasted before and already know are very different. The Willowbrook is a very pleasant wine to drink all by itself with all the characteristics of a soft pinot noir, but I find the Gavilan is a better wine when it is served with food. The Gavilan is slightly effervescent and has a fuller body. That being said, we obtained many bottles of the Gavilan at a very good price, and my tastebuds fell in love with it. It became my everyday drinker for a while. Now onto the food pairing…
The sauce served on top of the duck is a take on an Alton Brown recipe–I wanted to use pears in my sauce in honor of California Pear’s Local Pear Love campaign. The major switch I made is that I used carrots instead of parsnips in the recipe, the rest I kept (mostly) the same. 🙂
For the sweet potato nests, I shredded two sweet potatoes in the food processor, squeezed out the excess water in them, and placed the shreds on a parchment lined and lightly oiled sheet pan (I like using a coconut oil spray for this.) I baked the shreds at 400° until they were browned and crispy. Then I plated the shreds in a circular formation to resemble little bird nests.
To prepare the duck, I seasoned the breasts with salt and cracked pepper, then started them in a cold saucepan (skin side down). I slowly brought them up in temperature and rendered out the fat, getting a nice sear/texture and brown color on the skin. Then I flipped them over to cook them a bit more and finished them in the oven for ten minutes at about 200°F. (When you remove the breasts from the oven, allow them to rest about five minutes before slicing into them. They will stay nice and juicy that way!)
You can read about other food and wine Flights By Night here!