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Pan-Seared Duck Breast with Charred Broccoli and Pickled Pemento do Couto


  • 1 large duck breast skin on
  • ¼ cup Pemento do Couto chopped
  • ½ cup red wine vinegar
  • 2 each star anise cinnamon stick
  • 1 bunch broccoli cut into florets
  • drizzle olive oil
  • smoked paprika to taste
  • salt to taste
  • pepper to taste


  • Pat the duck breast dry and score the skin. Season with salt and pepper.
  • Heat a large nonstick pan over medium heat. Place the duck breast skin side down and render the fat until crispy (6–10 minutes). Remove from pan and let rest for 5 minutes.
  • Soak the Pemento do Couto in the red wine vinegar with star anise.
  • Meanwhile toss the broccoli with olive oil, smoked paprika, salt, and pepper. Char it in a pan or over a grill for 3–4 minutes.

Plating the Dish

  • Place 3 pieces of broccoli on the plate.
  • Slice duck breast on a bias into 12 slices.
  • Fan out 3 pieces per plate.
  • Top with Pemento do Couto and drizzle with pickling liquid.


2Hawk Vineyard and Winery 2018 Grenache

Servings: 4

Chef: Mike Hite

Partner Organization: Alchemy Restaurant

Wine Pairing: 2018 Grenache

The 2018 Grenache brought out our diligent side. As harvest progressed with absolutely perfect weather conditions, we anticipated our Grenache fruit ripening relatively slowly, but Mother Nature had other ideas. The fruit gained nearly three degrees Brix in one week, so we implemented an intensive sampling protocol that resulted in harvesting our Grenache a full two weeks earlier than anticipated to capture the fruit’s incredible freshness and natural acid balance. The resulting wine can only be described as exhilarating. An intense red brick color leads to vivacious, snappy red berry fruit with hints of lavender blossoms and blood orange oil leaping from the glass. The palate’s crushed ripe strawberry and black raspberry fruit flavors are joined by dashes of oregano, tea leaf, red plum, and pink peppercorn.