Seared Duck Breast with Cherry-Port Reduction
4 boneless duck breasts Kosher salt and freshly ground black pepper 1 cup fresh or frozen cherries (pitted) 1/2 cup port wine 1/2 cup chicken or beef stock 1 tbsp balsamic vinegar 1 tbsp honey 1 sprig fresh thyme
Score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper. Heat a large skillet over medium heat. Place the duck breasts skin-side down in the pan and cook for 6–8 minutes, or until the fat is rendered and theskin is golden brown and crispy. Flip the duck breasts and cook for another 4–6 minutes for medium-rare (internal temperature of 130°F). Remove from the skillet and let rest for 5 minutes. Pour off excess fat from the skillet, leaving about 1 tablespoon. Add the port wine and deglaze the pan, scraping up browned bits. Stir in the cherries, stock, balsamic vinegar, honey, and thyme. Simmer until the sauce reduces by half and thickens slightly (about 10 minutes). Remove the thyme sprig. Thinly slice the duck breasts and arrange them on plates. Drizzle the cherry-port reduction over the top. Serve with roasted root vegetables, creamy polenta, or wild rice for a complete meal.
The richness of the duck pairs seamlessly with the Cabernet's full body, while the cherry and port reduction enhances the wine’s spiced dark fruit and caramel nuances. The slight acidity in the sauce balances the wine’s tannins, creating a harmonious pairing.
Grilled Skirt Steak with Chimichurri Sauce
2 lbs skirt steak 2 tbsp olive oil Salt & pepper to taste Optional: smoked paprika or garlic powder for a rub 1 cup fresh parsley (packed) 3 garlic cloves 2 tbsp fresh oregano (or 2 tsp dried) ½ cup olive oil 2 tbsp red wine vinegar 1 tbsp lemon juice ½ tsp red pepper flakes Salt & black pepper to taste
Rub the steak with olive oil, salt, pepper, and any optional seasoning. Let sit at room temperature for 20–30 minutes. Combine all chimichurri ingredients in a food processor and pulse until finely chopped but not pureed. Adjust salt and spice to taste. Heat grill to high. Grill steak for 3–4 minutes per side for medium-rare. Rest for 5–10 minutes before slicing against the grain. Spoon chimichurri over sliced steak and serve with grilled vegetables or crusty bread.
The rich, juicy steak highlights the ripe dark fruit and smooth tannins of our Malbec, while the vibrant chimichurri brings out the wine’s herbal and earthy notes.