Pan Roasted Duck Breast & Chestnut Confit with Red Wine Braised Cabbage

Chef Douglas Keane is a Sonoma County icon. Combine his talent with AVV’s premier Bordeaux styled wine CYRUS and you have a match made in heaven. He mentioned that this recipe might be a little “chefy”, but that is exactly what we wanted for an unforgettable food pairing!

– Serves 4 –

Ingredients for Duck:
4 duck breasts, lightly trimmed & scored on skin side
2 tsp. salt
1-2 Tbsp. butter

Ingredients for Chestnuts:
4 chestnuts – whole, scored & toasted for 15 minutes in 375F oven. Peel while warm.
2 cups brown butter, strained thru cheesecloth

Ingredients for Cabbage:
1 head of red cabbage
1Tbsp. salt
1 tsp. sugar
2 allspice berries
¼ tsp. mustard seed
¼ tsp. juniper berries
¼ tsp. caraway
½ tsp. black peppercorn
½ tsp. fennel seed
½ bunch thyme
1 bay leaf
2 shallots, minced
½ lb. bacon, large dice
1 garlic clove
1 apple, peeled & chopped
2 cups red wine (AVV Pinot Noir)
2 Tbsp. red wine vinegar

Method of Preparation:
For Cabbage: This recipe can & should be prepared up to 7 days in advance. Core & thinly slice cabbage, toss in salt & sugar, press overnight, then drain off liquid. Toast spices on low heat, place in cheesecloth with thyme & bay leaf, tie. Render diced bacon on low heat, add shallots, garlic & chopped apples, sweat until soft. Add spice bag & cabbage, then cook without getting any color. Add vinegar & red wine (we use AVV Pinot Noir) and stir. Cover with lid or parchment paper, place in 350F oven, cook until tender & almost all liquid absorbed. Refrigerate for up to 7 days and allow flavors to meld & develop.

For Chestnuts: In small saucepan lightly warm the brown butter, add toasted peeled chestnuts, cover with parchment & cook on very low flame for 1-2 hours. Check chestnuts with skewer, they are finished when completely soft, but still held together. Keep warm until serving or make ahead & refrigerate.

For Duck: Season both sides with salt, cook skin side down for 15 minutes on medium heat. Flip & let sit in pan for 3 minutes. Remove & keep warm. Discard fat, add braised cabbage to pan, then add butter to emulsify. Warm up chestnut mixture. Slice duck, lay on top of cabbage, season with salt, spoon a chestnut & brown butter over top of duck, enjoy with CYRUS.