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Hoisin Glazed Duck
Pair with: Jordan Cabernet Sauvignon
When summer arrives here in Alexander Valley, I look to bright dishes that can be quickly prepared, allowing seasonal, local ingredients to shine. The hoisin can be made in advance, so your guests will be able to enjoy the sun, the dish and your company.
Combine all hoisin ingredients in medium sauce pan and reduce over medium heat for 10-15 minutes, until thickened. Cool and purée in a blender. Reserve for up to one week.
Preheat grill to medium-high heat. Sear duck breast scored side down for 3-4 minutes. Turn and glaze with hoisin sauce. Cook until an instant read thermometer registers 130 degrees. Let the duck rest tented with foil while you grill the freshest vegetables from your summer garden.
Plate and garnish with flowering basil. Asparagus is a natural companion to this dish.