We love this Pan-Roasted Duck Breast with Sour Cherries recipe from Maria Sinskey of Robert Sinskey Vineyards. On our first visit to Napa Valley we stopped in at Robert Sinskey Vineyards. It immediately became one of our favorites. Not only is their wine amazing, but the tasting always includes a food pairing. It typically includes herbed almonds, a gougere, mini quiche, cheese, and McEvoy Ranch olives. The “First Weekend” of each month includes an additional treat.
We think they have one of the best wine clubs in the valley – Glutton & Gourmand. Every month it’s like Christmas! You get wine paired with a recipe, and a culinary gift to make the recipe. A recent pairing with POV was pan-roasted duck breast with sour cherries. If you can’t find sour cherries, you can use fresh bing or another varietal. Try serving with smashed or roasted potatoes, or polenta with a roasted vegetable or simple salad.
The recipe comes together super quick! We love to get duck from our French neighborhood butcher Olivier’s Butchery. If you can’t get duck, we think it could go well with pan-seared chicken, pork, or lamb.
Pan-Roasted Duck Breast with Sour Cherries
- 1 Duck Breast
- Sour Cherries
- Chicken Stock
- Red Wine
- We like to serve this along side potatoes and a salad with red wine.
- Get the full instructions here.
Get the Recipe: Pan-Roasted Duck Breast with Sour Cherries from Robert Sinskey Vineyards