Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley. Committed to expressing the unique terroir of Dry Creek Valley, and through biodynamic processes, we craft wines from grapes grown on the estate's vineyards.

Search: Home    Shop Quivira    Mailing List    Trade/Media Pomegranate-Balsamic Glazed Duck Breast on Baby Spinach INGREDIENTS 1 cup pomegranate juice 1 cup Balsamic vinegar 3 halves duck breast 30 spinach leaves DIRECTIONS Prepare pomegranate syrup by boiling pomegranate juice down to about ¼ cup. Prepare balsamic syrup by boiling balsamic vinegar down to about ¼ cup. Mix these syrups equally (or to taste) for the glaze. Prepare wood fire for grilling or heat gas grill to high. Trim excess far from duck breasts, salt and pepper the breast and cook on hot grill about 2 minutes per side depending on thickness. Meat should be light pink in the middle. Remove from grill and brush with glaze. Let duck rest 10 minutes and slice each breast into 10 slices. Place one slice of duck on each spinach leaf and drizzle with more glaze. WINE PAIRING Serve with Quivira Steelhead Red! Home    Trade Media    Policies    Contact Us    Site Map    Mailing List ©2007 Quivira Vineyards    4900 W. Dry Creek Road, Healdsburg, CA 95448    707-431-8333    800-292-8339