I have replaced the recipe below, with this new, easier and better one. Click the red.
Read and choose for yourself!
This was the basis of Saturday's dinner.
I Googled a duck recipe (see below) using blackberry jam, however we had fresh, homemade huckleberry jam so I substituted that. A little Gentleman Jack to bolster the not-quite-enough Makers Mark bourbon, and we were in business.
The wine was more than a perfect match for the duck. Very bold, fruit forward, dry at the end, with a mouth coating, long lasting finish, it stood up well to the sweet and hot and the big taste of the duck.
One change I would make to the recipe is to cut the amount of beef stock in half, and cook up eight duck breasts instead of four (or half the sauce recipe). I also had a small bowl of chunky, homemade applesauce on the side, that was a great addition to the meal. Make sure to get the duck skin crispy, and leave the duck pink (medium rare) inside.