Sourced and hand harvested from Saitone, Hill View and Slusser Vineyards, some of Russian River Valley's premier old vine Zinfandel vineyards, the fruit for this delicious wine was chosen for superior quality and variety. In warmer reaches of the valley where old vines persevere, grapes ripen over an extended season to develop wonderfully complex flavors.
1 c dry white wine or verjuice 4 T sugar 2 T honey Grated juice & zest of one lemon 2 ½ t vanilla 4 pints fresh blueberries, stems removed and rinsed 2/3 c red wine demi-glace sauce Kosher salt & freshly ground white pepper
Combine first five ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 2 minutes, add berries and cook 8 more minutes. Remove from heat and stir in wine sauce. Preheat oven to 450. Place the duck breasts skin side up and score across at a 45-degree angle. Sprinkle with 1/4 t salt and 1/4 t pepper on the meat side. Heat a skillet over high heat; add duck, skin side down and cook for 5
minutes or until skin is brown and crispy. Flip and cook for two more minutes. Remove pan from heat and transfer duck to a sheet pan lined with foil. Bake on the top rack of the oven for 6-10 minutes until medium-rare. Remove from oven, tent with foil, and let rest for 10 minutes. Slice into 1/4 slices and fan on plates. Nap with Blueberry Sauce and pair with De Loach Vineyards Pinot Noir.