Pinot Noir:
Pan-Roasted Duck Breast with Chanterelle-Cherry Barley Risotto and Pinot Noir Essence

WHY: To begin with, Duck and Pinot Noir seems be one of those magical matches. The cherries accentuate the natural fruit flavors of the wine. And the nuttiness of the barley makes for a very interesting interpretation of risotto. This risotto is an excellent compliment to any dark meat bird, whether it is squab, guinea hen or quail. It's an unusual but stylish dish.

Yield: 4 servings

• 2 halves duck breast, split
• 1/4 cup olive oil
• 1/2 cup onion, diced
• 1/2 cup leeks, diced
• 2 teaspoons garlic, minced

Chanterelle-Cherry Barley Risotto

• 1 cup barley, lightly toasted in a 350°F oven
• 4 cups chicken or duck stock, reduced to 1 cup
• 2 cups chanterelles, sautéed in olive oil
• 1/2 cup dried cherries, soaked in water and drained
• 2 Tablespoons unsalted butter
• 1/4 cup Asiago cheese, grated

Pinot Noir Essence

• 4 cups Pinot Noir
• 2 1/2 Tablespoons shallots, minced
• 1 1/2 teaspoons garlic, minced
• 4 peppercorns
• 3 thyme sprigs
• 1 Tablespoon fines herbes, finely chopped, including tarragon, chives, parsley and/or chervil
• Salt and freshly ground black pepper to taste

Trim duck breast; remove tenderloin and reserve for other use. Trim fat cap and leave 1 1/4 strip running down center of each half breast. Score 1/4-inch deep crisscrosses. Season with salt and pepper.

For the Pinot Noir Essence, reduce the Pinot Noir, shallots, garlic, peppercorns and thyme sprigs in non-reactive saucepot to 1/2 cup. Add reduced chicken (or duck) stock and reduce further to approximately 1 cup. Whisk in butter and adjust with salt and pepper. Strain through chinois and garnish with chopped fines herbes.

For the risotto, sauté onions, leeks and garlic over medium-high heat in heavy-bottomed pan for 3-5 minutes until translucent; do not brown. Add in the toasted barley. Slowly add warm stock, 1/2 cup at a time. Stir frequently, waiting for stock to be absorbed before adding additional stock. Continue process until barley is tender but al dente, and has a creamy texture. Stir in mushrooms, cherries, butter and cheese. Remove from heat and season with salt and pepper. Reserve warm.

For the duck breast: Heat a non-stick frying pan over medium-high heat. Sear duck breast skin side down for 4-6 minutes until golden in center and fat has rendered. Flip and cook approximately 3-4 minutes in 375°F oven until medium rare. Remove from pan and let rest 3-4 minutes. Cut thin slices across the width of the breast.

Presentation: Scoop or mold risotto in 4 shallow bowls or plates with a lip. Arrange slices of breast around risotto. Ladle Pinot Noir essence over duck breast. Garnish with thyme sprig and minced fines herbes.