Happy Fall- Carignane
Think Thanksgiving Day feast, rich poultry dishes, and even a Chocolate Pomegranate Tart.
As we move into Fall, we are excited to be releasing our Family Album Carignane. Our Carignane has bold red fruit and earthy-gamey notes, making it an ideal pairing with richer poultry dishes, which is why all of us here at Aver Family Vineyards think of our Carignane as the best Thanksgiving wine. It pairs wonderfully with Turkey, Cranberry and all the other delights we have on Thanksgiving!
Chef Dayna, our cooking class chef, decided to pair our Carignane with a dessert! The recipe for her Chocolate Pomegranate tart can be found here. Just another example of how wonderfully our 2013 Family Album Carignane pairs with a variety of foods!
I’ve been waiting for the release of the Carignane to cook my very first duck breast. Both John and my brother love duck, so I’ve decided to make them Seared Duck Breast with a sour cherry and wine reduction sauce. Harvest and a few other things has gotten in the way of me actually cooking yet – so I’m going to try it in the next few weeks. Are you game to try it with me?
Searing duck seems rather straight forward; you score the skin side of the duck breast, then salt and pepper the breast. Melt butter or heat oil and sear the breast skin side down until it’s crispy, approximately 5 minutes. Turnover and sear the other side until it reaches your desired doneness. Remove the duck breast and cover with foil.
Remove all but one tablespoon of the duck fat and add shallots and some thyme, cook for a couple of minutes and add dried sour cherries, chicken broth and a little of the Carignane. Increase the heat and bring to a boil. Allow to boil until the sauce is reduced by half. Remove from heat, add a tablespoon of butter and salt and pepper to taste. Serve over duck breast. I can’t wait to try it. I’ll post pictures on Facebook when I do! If you try it first – you post the pictures!