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  Pan Seared Duck Breast with Huckleberry Sauce
Serves 6 - 8

Pan Seared Duck Breast
INGREDIENTS
4 duck breast (we recommend Liberty Farms Duck Breast, available in specialty food stores such as Sunshine in St. Helena)
2 Tbsp. vegetable oil
Salt and fresh cracked pepper


METHOD
Dry duck breast and score the skin in a couple of cross hatch marks. This allows the skin to crisp up in a hot pan without pulling away from the breast meat. Generously salt and pepper both sides of duck breast. Heat oil in a pan and place duck breast skin side down until skin is golden brown. Remove from heat and let rest on a baking rack skin side up until you are about 8 minutes away from eating. To finish the duck breast put into a 350 oven to finish cooking and pull out at medium rare. Breast will feel firm to the touch) Let rest for a few minute before serving. To serve, slice across the breast into 1/2 inch pieces and serve on top of the leeks, fennel and sweet corn pudding. Top with huckleberry sauce (recipe below).

Huckleberry Sauce
INGREDIENTS
3 cups Huckleberries fresh or frozen
1 cup HALL Napa Valley Merlot
½ cup sugar
1 cinnamon stick
½ tsp. grated cloves
salt and pepper to taste

METHOD
Place all ingredients in a stainless steel pan and simmer for 20 minutes. If the sauce is too thin, continue cooking until desired thickness. Remove cinnamon stick. This sauce can be made in advance and keeps well refrigerated. To serve heat to almost a boil and spoon over duck breast.

Recipes by Chef Emily Buller of Local Pairings
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