Pan Seared Sonoma County Duck Breast from The Farmhouse Inn - Inman Family Wines
Pan-seared Sonoma County duck breast with chipotle-garnet yam puree and vanilla poached quince, paired with Inman Family Pinot Noir. Locally sourced ingredients and expert craftsmanship.
Ingredients
- 1 1/2 lbs. garnet yams, unpeeled
- 2 tsp. chipotle powder
- 4 oz. butter
- 2 TB. granulated sugar (for sauce)
- 4 TB. water (for sauce)
- 3 TB. sherry vinegar
- 2 c. strong duck stock (or chicken stock)
- 1 large pint huckleberries (can use blueberries, blackberries, or black cherries)
- 3 ripe quinces, peeled and diced
- 1 1/2 c. water (for vanilla poached quince)
- 1 1/2 c. sugar (for vanilla poached quince)
- 1 vanilla bean (for vanilla poached quince), split and scraped
- 4 boneless Liberty duck breasts, skin scored in a cross-hatch pattern
- 8 TB. chipotle-garnet yam puree
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