Fruity elegance meets tender duck meat – a summery highlight
This dish combines the savoury flavour of grilled duck breast with the fruity freshness of a cherry salad, enhanced by the subtle spiciness of pink pepper.
A harmonious combination that is perfectly rounded off with a matching wine.
The ideal wine accompaniment: Zweigelt Klassik DAC (Carnuntum, Austria)
The Zweigelt Klassik DAC from Carnuntum presents itself with flavours of dark cherries and red berries, accompanied by a fine spiciness. Its elegant structure and soft tannins harmonise perfectly with the tender duck breast and the fruity cherry salad.
The lively acidity of the wine emphasises the freshness of the dish, while its fruitiness picks up on the flavours of pink pepper.
Another 5 wine recommendations for this pairing
1st Pinot Noir AOC (Bourgogne, France)
An elegant Pinot Noir with notes of red berries and a fine spiciness.
Its light structure and balanced acidity harmoniously complement the tender duck breast and fruity salad.
2nd Gamay AOC (Beaujolais-Villages, France)
A fruity Gamay with flavours of cherries and raspberries.
Its lively acidity and soft tannins go perfectly with the fruity components of the dish.
3. Merlot DOC (Friuli, Italien)
A velvety Merlot with notes of plums and dark berries.
Its soft texture and moderate acidity harmonise with the duck breast and the cherry salad.
4. pinot noir QbA (Baden, Germany)
A German Pinot Noir with flavours of red fruits and a fine spiciness.
Its elegant structure and fresh acidity complement the dish perfectly.
5th Tempranillo Joven DOCa (Rioja, Spain)
A young Tempranillo with fruity notes of cherries and plums.
Its lively acidity and soft tannins complement the flavours of the dish and add a Spanish touch.
The recipe:
Grilled duck breast with cherry salad & pink pepper
Cooking utensils
- 1 Grill or grill pan
- 1 Chopping board
- 1 Knife
- 1 Bowl
- 1 Pan
Ingredients
For the duck breast:
- 2 Duck breast fillets approx. 200 g each
- Salt and pepper
- 1 teaspoon pink peppercorns
For the cherry salad:
- 200 g fresh cherries pitted
- 50 g Rocket
- 1 tablespoon balsamic vinegar
- 2 Tbsp olive oil
- 1 tsp honey
- Salt and pepper
Preparation
Duck breast:
- Make a diamond-shaped incision on the skin side of the duck breast fillets.
- Season with salt and pepper.
- Fry on the grill or in a grill pan on the skin side for approx. 6-8 minutes until crispy.
- Turn and cook for a further 4-5 minutes until the meat is pink.
- Leave to rest briefly before slicing.
Cherry salad:
- Halve and pit the cherries.
- Wash and spin dry the rocket.
- For the dressing, mix together the balsamic vinegar, olive oil, honey, salt and pepper.
- Mix the cherries and rocket with the dressing
Dressing:
- Slice the duck breast and arrange on plates.
- Place the cherry salad next to it and sprinkle with crushed pink pepper.
- Garnish with fresh herbs such as thyme or basil as desired.
- Optional: Drizzle a little gravy from the duck breast over the meat.
- Serve with a glass of Zweigelt and enjoy.
Recommended side dishes:
- Toasted baguette with herb oil
- Small baked potatoes with rosemary
- Green asparagus salad with lemon vinaigrette
