Succulent, local duck takes center stage in this uncomplicated but elegant recipe, also from Marco Borghese. The red wine, rosemary and pepper add a vibrant kick to the juicy duck breast.
Wine Recommendations: The classic pairing of duck, with its earthy game flavors and the smooth, silky character of Merlot, makes sense here. Consider the Bedell Cellars 2007 Estate Merlot or the vibrant complexity of Castello di Borghese 2005 Meritage (40% Cabernet Sauvignon, 20 Merlot and 20% Cabernet Franc).
- 1 cup red wine
- 2 sprigs fresh rosemary
- Coarse salt and freshly ground pepper
- 3 boneless Magret duck breasts
In medium bowl, combine wine, rosemary, salt and pepper. Add duck, cover with plastic wrap, and marinate, turning occasionally, two to three hours. Remove duck from marinade, and pat dry with paper towels; Reserve marinade.
Preheat grill to medium heat. Place a heavy-bottomed skillet over grill. Add duck, skin-side down, and cook until most of fat is rendered, about eight minutes. When grill is hot, cook duck breasts five to seven minutes on each side (rare to medium-rare). Set aside to rest.
While duck is resting, place marinade in a small saucepan and bring to a boil; reduce, until a thicker consistency. Slice duck across the grain into 1/2-inch-thick slices and drizzle with reduced marinade.