Skip to main content

Seared Agrodolce Duck Breasts + Nebbia Valdobbiadene Prosecco Superiore #Sponsored #Ad

This is a sponsored post written by me in conjunction with and in preparation for the July #ItalianFWT event.
Wine samples were provided for this post and this page may contain affiliate links

July is here and I am hosting the #ItalianFWT group as we delve into tasting and pairing Prosecco DOCG. You can read my invitation to the Italian Food Wine Travel bloggers here - You're Invited: Tanti Auguri (Many Wishes), Prosecco DOCG!! 


And you can read about my first exploration here, where I looked at the difference between Frizzante and Spumante. In my second pouring and pairing, I shared what I learned about the Martinotti Method.


This is the final bottle that I received from the Consorzio* - Cantine Vedova's Nebbia. 'Nebbia' means 'fog' in Italian. I need to do a bit more reading about the name because to me, this embodied the opposite of fog. Maybe it's named for the frothy white layer when you pour it that dissipates as it sits. I'm not sure.

 

The wine was fresh and clear. Nothing soft or hazy about it. There was a little scroll attached to the neck of the bottle. I put it somewhere for safe keeping, but now I can't find it. I'll keep looking. In any case, the crispness of the wine had me longing to pair it with a fatty protein...and I happened to have some duck breasts in my fridge.

Seared Agrodolce Duck Breasts

Agrodolce means 'sour-sweet' in Italian and it's a reduction of vinegar, sugar, and - often - fruit. The French have the same process and call it aigre-doux or gastrique.

Ingredients serves four

Agrodolce Sauce

  • 1 organic onion peeled and sliced, approximately 3/4 C
  • 1 t olive oil
  • 1/2 C cherries (I used frozen)
  • 1/3 C organic granulated sugar
  • 1/2 C vinegar (I used white vinegar)
  • 1/4 C wine (I used leftover Prosecco, use any white wine that you have on-hand)

Duck

  • 4 or 5 boneless duck breast halves with skin
  • freshly ground salt
  • freshly ground pepper
  • olive oil

Procedure

Agrodolce Sauce
Heat olive oil in a skillet. Stir in the onions and cook until the begin to soften and turn translucent. Stir in the cherries. Sprinkle in the sugar and pour in the liquids. Simmer until the onions are completely softened and the liquid thickened or even evaporated.

Duck
Preheat oven to 350ºF.

Blot the duck breasts dry, then use a sharp knife to score the fat. Take care not to cut into the meat. Season both sides generously with salt and pepper. Place the breast skin side down in a cold skillet. Over low heat, cook the breast fro 3 to 4 minutes. Raise the temperature until medium. The fat should begin to render and the duck to sizzle. Cook, without moving them, until the skin is browned and crisp, approximately 7 or 8 minutes.

Flip over the breasts and cook for another 2 to 3 minutes. Then transfer the skillet to the preheated oven. Roast for another 4 to 5 minutes. Remove the pan from the oven and let stand for 8 to 10 minutes.


To serve spoon the agrodolce onto a platter and lay the duck breasts on top. Serve immediately.


I served the seared agrodolce duck breasts with blanched broccoli and a cabbage salad. Stay tuned for more pourings and pairings as the entire #ItalianFWT group will be posting about Prosecco DOCG this week. Cin cin. 


Find the Consorzio
on the web, on Facebook, on Twitter, on Pinterest, on Instagram

Find Cantine Vedova
on the web, on Facebook

*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur