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Mourvedre

Grilled Duck with a Patriarche Reduction Sauce

1 whole duck, quartered

Brine:

  • 1 pint water1/2 cup salt
  • 1 tbsp raspberry jam
  • 3 tbsp cider vinegar
  • 15 black peppercorns
  • small bunch thyme
  • small bunch sage, chopped

Sauce:

  • 1 cup wine (preferably Patriarche)
  • 1 tsp raspberry jam
  • 1/2 tsp dijon mustard
  • 1 tbsp honey
  • 1 tsp thyme
  • salt and pepper

Brine Instructions:

  • Combine all the ingredients and add the duck to a zip lock bag. Let sit for at least 2 hours. Soaking for more than a day can cause the duck to be too salty.
  • Steam the duck for 45 min. using a large pot with a vegetable steaming insert.
  • Crisp the duck skin over hot coals. This takes about 2 min. per side.

Sauce Instructions:

  • Reduce the wine by about 75% and add the remaining ingredients over high heat.
  • Spoon sauce over duck and enjoy with the Holly's Hill Patriarche!

 

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