Seared Duck Breast with Apples & Wine Pairing | Ojai Mountain Recipe

Seared Duck Breast with Apples

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Serves: 4 | Wine Pairing: Serve our 2023 Syrah at 60-65°F

Most sommeliers pair duck with Pinot Noir, but mountain-grown Syrah offers something better: black pepper notes that mirror the seasoning, firm tannins that cut through the fat, and citrus lift from Grenache Blanc that balances the richness.

Duck and apples is a French classic for good reason—the richness of the meat needs the brightness of fruit. But most recipes lean too sweet, burying the duck under sugary glazes. Our version keeps things honest: crispy skin rendered in its own fat, tart apples that actually taste like apples, and just enough caramelization to bring everything together. This is duck that pairs with wine instead of fighting it, built specifically for the black pepper and mountain herb character of our 2023 Syrah.

Ingredients

For the Duck:

• 4 duck breasts (about 6-8 oz each)

• Flaky sea salt

• Freshly cracked black pepper

For the Apples:

• 2 firm apples (Granny Smith or Pink Lady work well)

• 1 tablespoon duck fat or unsalted butter

• 1 tablespoon brown sugar

• Pinch of cayenne pepper

• Juice of 1 lemon

• Kosher salt

For the Reduction:

• ½ cup dry hard cider or dry white wine

• 2 tablespoons finely chopped fresh mint

• 1 sprig fresh thyme (optional)

Instructions

Prep the Duck

Remove duck breasts from refrigeration 30 minutes before cooking. Score the skin in a crosshatch pattern, cutting through the fat but not into the meat. Season both sides generously with salt and cracked black pepper.

Prepare the Apples

Fill a bowl with cold water and add lemon juice. Core the apples (leave skin on) and slice into ¼-inch wedges. Submerge each slice in lemon water immediately to prevent browning.

Cook the Duck

Place duck breasts skin-side down in a cold, heavy skillet. Turn heat to medium and cook 6-8 minutes without moving them, allowing the fat to render slowly and the skin to crisp. The skin should be deep golden and crackling. Flip and cook another 3-4 minutes for medium-rare (internal temp 130-135°F). Remove to a cutting board, tent loosely with foil, and rest 10 minutes.

Make the Apples

Pour off all but 3 tablespoons of duck fat from the pan (save the rest—it's gold). Increase heat to medium-high. Drain apple slices and pat dry. Working in batches if needed to avoid crowding, sear apples until golden on the first side, about 2 minutes. Flip, sprinkle brown sugar and cayenne over everything, and cook another 2 minutes until apples are tender but still hold their shape.

Build the Sauce

Add hard cider (or wine) and thyme sprig to the pan with the apples. Increase heat to high and boil hard until liquid reduces by two-thirds and becomes syrupy, about 3-4 minutes. Taste and adjust salt. Discard thyme sprig.

Plate

Slice duck breasts on a bias into ¼-inch slices. Arrange duck and apple slices in alternating layers on each plate, fanning them in a loose circle. Spoon reduction over the duck, scatter fresh mint on top, and finish with a pinch of flaky sea salt.

Notes

Apple Selection: Choose firm, tart varieties that hold their shape when cooked. Avoid soft or mealy apples—they'll turn to mush.

Duck Fat: Don't discard what renders out during cooking. Strain and refrigerate it for roasting potatoes, sautéing greens, or your next batch of this dish.

Doneness: Duck breast is best served medium-rare to medium. The meat should be rosy pink in the center. Overcooking makes it tough and dry.

Make Ahead: You can sear the duck earlier in the day and finish it in a 400°F oven for 3-4 minutes before serving. Make the apple reduction fresh.

The Perfect Pairing

This dish was made for our 2023 Ojai Mountain Syrah. The wine's black pepper and dried herb notes mirror the seasoning on the duck, while the 12% Grenache Blanc in the blend provides citrus lift that cuts through the richness. Medium-bodied with firm tannins and fresh acidity, this Syrah handles both the fat and the fruit with precision.

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