This richly flavored and textured dish is a great compliment to the bold Stagecoach Cabernet. The succulence of the duck, the sweet herbaceousness of the peas and basil, along with the savory soy blackberries echoes the complex depth of the wine. Serves 4.
FOR THE DUCK BREAST:
Pat the duck dry. Trim any excess skin and score the breasts. In a small bowl, mix the spices together. Rub the skin of the duck breasts with the spice mixture, packing in the spices and evenly coating the skin. Let the duck breasts sit at room temperature 20 minutes. Place duck, skin side down, in a large, heavy-bottom sauté pan. Place over low heat and render the fat from the skin, 10-15 minutes. When most of the fat has rendered, turn heat up and sear until skin is golden brown. Flip the duck over and finish in the oven, about 4-5 minutes, depending on desired level of doneness. Remove the duck from the oven, cover loosely with foil, and let rest for 10 minutes. Over medium heat, place the bok choy in the hot duck fat and sauté until brown and tender, 4 minutes per side.
Melt 4 tbsp butter in a shallow pot over medium heat. Add peas and sauté until tender. Pour in chicken stock and bring stock to a simmer. Simmer peas about 6 minutes until some of the stock has reduced. Transfer the peas and stock to a food processor and add the basil and lemon juice/zest. Blend until smooth, about 1 minute. Gradually add in the cold, diced butter while the food processor runs. The heat from the peas will melt the butter and allow it to emulsify into the puree. Season with salt to taste.
In a large sauté pan, melt butter over medium heat. Add the blackberries and sauté for 3 minutes until slightly caramelized. Stir in the soy, honey, yuzu, water, and whole cloves. Bring the mixture to a simmer and cook over low heat until sauce has reduced and thickened, about 5 minutes. Remove cloves. Slice duck into thin slices. Serve duck over the basil pea puree with seared bok choy alongside. Spoon the soy blackberry glaze over. Enjoy!