Cook Time: 20-30 minutes | Serves 2
An elegant fall-inspired pairing to savor with our 2021 Platinum Merlot. Tender seared duck breast meets caramelized figs and crispy Brussels sprouts tossed in a rich truffle vinaigrette — a perfect balance of savory and sweet.
Simple to prepare and ready in under 30 minutes, this dish brings restaurant-worthy flavor to your table.
Ingredients:
- 2 Duck (Or Chicken) Breasts
- 5 Figs
- Salt and Pepper (To taste)
- 2 Cups - Brussels Sprouts Leaves
- ½ Cup Sugar
- Duck Fat (From Searing Duck Breasts)
- ½ Cup Apple Cider Vinegar
- ½ Truffle oil
- Shallots
- ¼ Cup Olive Oil
Directions:
Heat oven to 400 Degrees. Place Brussels Sprout leaves on a baking tray and toss with olive oil. Cut figs into quarters and season liberally with salt, pepper, and ¼ cup of Sugar and place on separate baking tray. Place both figs and brussels into oven for 10 mins.
While those are baking, Score Duck Breasts on the skin side, season with salt and pepper and pan sear until skin is crispy. Set Duck breasts off to the side and save the duck fat in a bowl to mix into the vinaigrette. Chop shallots into a fine dice. Mix the rest of the sugar, apple cider vinegar, truffle oil, shallots, and duck fat in a bowl.
Once the brussels are crispy, pull from the oven and toss with the vinaigrette and figs. Slice the duck breast and serve together. Enjoy!
The culinary team at Sterling Vineyards is led by Chef Jason Toji. A graduate of the Culinary Institute of America, Chef Jason is a Napa Valley veteran and brings with him a passion for perfecting dishes in an elevated yet approachable way.
