FOOD & WINE PAIRING: Pan Roasted Duck & Merlot

  • Food
  • by WC STAFF
  • on DECEMBER 12, 2013
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With the holidays quickly approaching, it’s time to start planning your wine-focused feast. Indulge your guests with this Pan Roasted Duck with Roasted Chestnut-Cranberry Stuffing dish paired with Sterling Vineyards 2009 Merlot.

Pan Roasted Duck with Roasted Chestnut-Cranberry Stuffing

Ingredients: Roasted Chestnut-Cranberry Stuffing

  • 6 oz. butter
  • 2 cups diced onion
  • 1 cup diced celery
  • 2 cups rough chopped roasted and peeled chestnuts (*cooked and peeled chestnuts can be purchased from gourmet food stores and mail order)
  • 4 cups squab or chicken stock
  • 1 cup fresh cranberries, roasted in a 300° oven for 20 minutes
  • 4 cups fresh country bread cubes, crust removed and lightly toasted
  • 1 tbs. chopped fresh thyme
  • 1 tbs. chopped fresh sage
  • salt and pepper to taste
  • 2 tbs. butter


  • Preheat oven to 350°.
  • Butter a 8 x 12 or so baking dish.
  • In a large sauce pot on medium high heat cook the onions and celery in the butter until very tender, stirring frequently to avoid browning.
  • Add chestnuts and cook for another 5 minutes.
  • Add the stock, turn up heat to high and bring to a boil. Shut off.
  • Transfer mixture to a bowl. Fold in bread cubes, herbs and roasted cranberries.
  • Transfer to baking dish. Bake uncovered for 20 minutes.

Ingredients – Roasted Duck

  • 8 fresh squab (available by special order at your better meat markets), legs and breasts cut off the carcasses.
  • olive oil and to coat and salt and pepper to taste


  • Preheat oven to 450º
  • In a large oven-proof skillet on high heat with olive oil just to well coat the bottom of the pan, arrange the squab pieces skin side down. Let the skin brown slightly, about 1 minute and the place the pan in the oven for 8 minutes.
  • Shut of the oven.
  • Remove pan from the oven and transfer the meat to a warm platter and keep in the oven with the door slightly open so they will stay warm without cooking too much more. As they rest they will give off some juice that will later be added to your sauce.

To Serve:
Place a mound of the stuffing in the center of the plate. Lay the squab legs on top of the stuffing then place the breasts on top of them.

Wine Pairing: Sterling Vineyards 2009 Merlot, Napa Valley