Duck Breast Dewberry

2 duck breasts (6 to 8 ounces each), skin on
½ cup dewberries with juice
½ cup Messina Hof Shiraz
1 sprig fresh rosemary
3 tablespoons brown sugar

Score the duck skin and place skin side down in a hot oven proof sauté pan; sear until golden brown. Turn and brown the other side. Turn over again so the skin side is down. Bake at 350 degrees until meat reaches desired doneness, about 10 minutes for medium-rare. Remove duck; keep warm. Add the remaining ingredients to pan; simmer for 2-3 minutes. Spoon sauce onto plates. Slice duck breasts as thin as possible and fan out over sauce.

Serves 2

Complementary Wines: Cabernet Sauvignon New World, Pinot Blanc, Riesling: Late Harvest, Sauvignon Blanc Late Harvest, Shiraz

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Visit 's wine and food blog Messina Hof Winery and Resort.



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