Rubaiyat Release Day

Grilled Duck Breast with Rhubarb Mostarda

Serves 6
Cakebread Cellars Culinary Team
Pairs well with:
Rubaiyat, North Coast

Another special treat by our Culinary team for a great pairing with our 2014 Rubaiyat.


4 duck breasts
2 tsp. ral el haunute (see note)
2 cloves garlic, grated
1 tsp. fresh thyme, picked
salt and pepper

1 c. red wine
½ c. sugar
2 T. red wine vinegard
½ T. ground mustard
1 T. mustard seed
1 lb. rhubarb, cut into 1/2 inche dice
½ tsp. mustard oil *(optional)
pinch salt


With a sharp knife, trim the duck breasts of excess fat and lightly score the fat side. Rub the duck with the ras el hanut, garlic, thyme, salt and pepper and marinate for at least two hours or overnight in the refrigerator.

For the mostarda, bring red wine and sugar to a boil in a large non-reactive saucepan. Reduce by three quarters. Whisk together the vinegar and ground mustard. Add to the reduced red wine and sugar along with the mustard seed and rhubarb. Cook until the rhubarb begins to soften, about 5-7 minutes. Remove rhubarb from the liquid with a strainer before it collapses. Return the wine mixture to the stove and continue cooking reduce and thicken. Stir in the mustard oil and salt and allow to cool. Pour over the rhubarb and reserve or refrigerate for later use.

Preheat the grill. Remove the duck breast from the refrigerator and allow to come to room temperature. Place the duck skin side down on the hot grill and sear on both sides until medium rare, about 3-4 minutes per side. Remove from the grill and allow the meat to rest for 5 minutes before slicing. Slice the duck against the grain and top with a spoonful of the rhubarb mostarda. Serve alongside a salad with snow peas, baby turnips, dried cherries and toasted pecans.

Enjoy with a glass of Cakebread Cellars Rubaiyat.

Note: Ras el hanut is a Moroccan spice blend made up of many spices that changes from spice merchant to spice merchant. It can be ordered from Whole Spice at . Substitute your favorite spice blend if unavailable.

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