St. Francis Winery & Vineyards

Panoramic Culinary5

WINE CLUB : Salad : Spice-Rubbed Duck Breast Salad

Spice-Rubbed Duck Breast Salad


Pairs With:

Spice Rub


¼ cup salt
¼ cup black pepper
¼ cup paprika
½ cup brown sugar
1 tablespoon white pepper
1 tablespoon onion powder
2 teaspoon chili powder
½ teaspoon cayenne pepper
1½ teaspoons dried thyme
1 teaspoon cinnamon
½ teaspoon ground cloves
2 teaspoon ground cumin


Thoroughly mix all ingredients in a bowl. Trim duck breasts of any excess skin and rub in mixture. Cover with plastic wrap and refrigerate for 8 hours or overnight.

Balsamic Zinfandel Syrup


2 cups balsamic vinegar
1 cup St. Francis Zinfandel


Combine wine and vinegar in a two quart sauce pan. Bring to a boil, and then reduce to a medium simmer. Reduce liquid down to about 1/3 of a cup. The reduction will be ready when it tastes sweet and all the vinegar is cooked out. Check carefully, because once it becomes syrup it will burn quickly. Let cool, then chill in refrigerator for at least 30 minutes. This syrup will keep refrigerated for a month.

Grill duck breast over medium heat, watching for flare-ups. Cook to medium rare with a crispy skin. Allow to rest for five minutes, then slice thinly against the grain. Prepare a mixed green salad with a light vinaigrette dressing. Top with fanned-out duck breast slices and drizzle lightly with syrup. Add curls of Manchego or Sonoma Dry Jack cheese and serve.
Serves 4


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