Château Canon Chaigneau 2018 & Duck breast with blackberry reduction

An elegant dish where the rich, gamey flavor of duck is beautifully complemented by the fruity acidity and depth of blackberries — the perfect match for the velvety notes of the 2018 Grand Vin.

🛒 Ingredients (Serves 2-3)

• 2 duck breasts (magrets de canard), skin on
• 200g (1 ½ cups) fresh or frozen blackberries
• 120ml (½ cup) red wine (use a simple Bordeaux, but not the Grand Vin 😄)
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 shallot, finely chopped
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp unsalted butter
• Salt & freshly ground black pepper

🍳 Instructions

1. Prep the Duck:

   • Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat.
   • Season both sides generously with salt and pepper.

2. Sear the Duck:

   • Place the duck breasts, skin-side down, in a cold, dry skillet (this helps render the fat slowly).
   • Turn heat to medium and cook for about 7-8 minutes, until the skin is crispy and golden.
   • Flip and cook for another 4-5 minutes for medium-rare (or longer if you prefer).
   • Transfer the duck to a plate, cover loosely with foil, and let it rest.

3. Make the Blackberry Reduction:

   • Discard most of the duck fat from the skillet, leaving about 1 tbsp.
   • Sauté the chopped shallot over medium heat until translucent (1-2 minutes).
   • Add blackberries, red wine, balsamic vinegar, honey, and thyme. Stir well.
   • Let it simmer for 5-7 minutes, until the sauce thickens slightly and the blackberries soften.
   • Use a spoon to gently crush some of the berries for extra flavor and texture.
   • Season with salt and pepper to taste.
   • Remove from heat and stir in the butter for a glossy finish.

4. Slice & Serve:

   • Thinly slice the duck breast against the grain.
   • Arrange on a plate and drizzle generously with the blackberry reduction.

🍷 Serving Suggestion:

Serve with thyme-roasted root vegetables or a simple potato purée for a hearty, balanced plate.

The 2018 Grand Vin’s velvety tannins, dark fruit notes, and elegant structure beautifully echo the blackberry sauce while complementing the richness of the duck.