Luxury: Day 7

DeLoach Pinot Noir Eagle Peak 2023

The DeLoach Pinot Noir Eagle Peak 2023 offers intense aromas of baking spice, red currants, and floral notes. On the palate, bright bing cherry and raspberry flavors shine, accented by mushroom and eucalyptus, with a refreshing, lingering finish.

DeLoach Vineyards, located in the heart of Sonoma’s renowned Russian River Valley, is a pioneering producer of award-winning Pinot Noir, Chardonnay, and Zinfandel wines. Our winery has over 45 years of experience experimenting with the perfect combination of soil, rootstock, and clones, resulting in a history of producing high-quality, eco-friendly wines. In 2003, the Boisset family brought their sustainable winemaking experience from Burgundy, France, to California’s Russian River Valley.

Spices

Cherry

Food Pairing

Hoisin-Glazed Duck Tacos

These Hoisin-Glazed Duck Tacos are a festive, flavor-packed treat with a perfect balance of sweet, savory, and umami notes. The bright red fruit and baking spice flavors of the DeLoach Pinot Noir Eagle Peak 2023 beautifully complement the rich duck and sweet hoisin glaze, making this a standout holiday appetizer or main course.

Ingredients:

1 lb duck breast, skin on
Salt and pepper, to taste
2 tbsp hoisin sauce
1 tsp soy sauce
1 tsp honey
8 small corn or flour tortillas
1/2 cup shredded red cabbage
2 green onions, thinly sliced
Fresh cilantro leaves, for garnish
Lime wedges, for serving

Steps:

Score the duck skin and season both sides with salt and pepper.
Heat a skillet over medium heat and sear duck skin-side down for 6–8 minutes until crispy. Flip and cook another 3–4 minutes for medium-rare. Remove and let rest, then thinly slice.
In a small bowl, mix hoisin sauce, soy sauce, and honey. Toss sliced duck in the sauce until evenly coated.
Warm the tortillas in a dry skillet or oven.
Assemble tacos by layering duck, shredded cabbage, green onions, and cilantro on each tortilla. Serve with lime wedges and a glass of DeLoach Pinot Noir.

Serves 4.

Festive and flavor-packed!