Local With Local (Finger Lakes): Heart & Hands 2007 Barrel Reserve Pinot Noir and Pan-Seared Duck with Cranberry-Clove Relish
By Lenn Thompson, Editor-in-Chief and Deb Whiting, Chef, Red Newt Bistro
My assignment this month from Lenn was to create a dish to pair with the Heart & Hands Wine Company 2007 Barrel
Reserve Pinot Noir.
This is a beautiful Finger Lakes pinot with
overtones of currant and cranberry and by the way is my favorite pinot noir in the Finger Lakes! So, I decided to pair it with one of my
favorite dishes…..duck breast.
This is a simple but elegant relish
that works well with pan seared duck breast (also be great on that
Thanksgiving turkey too) with undertones of clove and orange.
In
fact, if you're in the area I have put this duck dish paired with the
wine on my November Chef's table — so come on in and enjoy them both!
Cranberry Clove Relish
By Deb Whiting, Chef and Co-Owner Red Newt Bistro
Ingredients:
2 cups onion, diced
1 1/2tbsp garlic, minced
4 cups cranberries
1/4 tsp ground cloves
1 1/2 tsp orange zest
1/3 cup fresh orange juice
1/4 cup red wine
1/2 cup sugar
salt and pepper, to taste
2 tbsp olive oil
Method:
In a saucepan, add olive oil, onion and garlic. Saute for
about 10 minutes until onions begin to soften.Add remainder of the
ingredients and bring to a boil. Reduce heat and allow to simmer until
the liquid has been reduced and most of the cranberries have "popped",
about half hour.On a pan seared duck breast (I suggest medium rare)
add one tablespoon of the warm cranberry clove relish to the top of
it's golden brown skinPour yourself a glass of the Heart and Hands 07
Reserve Pinot Noir and enjoy!
