San Giorgio 2016 Wine Pairing

This recipe pairs succulent duck breasts with the rich and fruity flavors of Lungarotti San Giorgio 2016 wine, creating a luxurious dining experience. The wine's notes of dark berries and spices complement the savory duck perfectly, while the balsamic marinade adds depth and complexity to the dish.

Ingredients:

• 2 duck breasts
• 1 cup Lungarotti San Giorgio 2016 wine
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh rosemary sprigs for garnish

Instructions:

Score the duck breasts' skin in a crisscross pattern, being careful not to cut into the meat

Season the duck breasts with salt, pepper, and minced garlic

In a bowl, mix the Lungarotti San Giorgio 2016 wine and balsamic vinegar

Marinate the duck breasts in the wine and vinegar mixture for at least 30 minutes, turning occasionally

Heat olive oil in a skillet over medium-high heat

Remove the duck breasts from the marinade and pat them dry with paper towels

Sear the duck breasts, skin side down, for about 5-7 minutes until golden brown and crispy

Flip the duck breasts and cook for another 4-5 minutes for medium-rare, or longer to desired doneness

Remove the duck breasts from the skillet and let them rest for a few minutes before slicing

Serve the sliced duck breasts with a drizzle of the remaining marinade and garnish with fresh rosemary sprigs