• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vindulge

BBQ and Grilling Recipes with Wine Pairings

  • Home
  • About
    • About Mary
    • Portfolio
    • TV Appearances
    • Work With Me
  • Cookbook
  • Wine
    • Food and Wine Pairing
  • All Recipes
  • Travel
  • Resources
    • Fundamentals For Learning How to Grill
    • Guide to Pellet Grills – Common Q and A
    • Best Pellet Grill – MAK Two Star General – Versatile American Made Pellet Smoker
    • Blogger Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Shop Wines
  • Cookbook
  • All Recipes
  • Travel
  • Wine Guides
  • Blogging Resources
  • Connect with us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    You are here: Home » Food » Hazelnut Crusted Grilled Duck with Red Wine Sauce

    Hazelnut Crusted Grilled Duck with Red Wine Sauce

    November 12, 2018 By Mary 11 Comments

    Sharing is caring!

    606 shares
    • Facebook4
    • Twitter
    Jump to Recipe
    Hazelnut Crusted Duck pin
    Hazelnut Crusted Duck pin
    Hazelnut Crusted Duck pin
    Hazelnut Crusted Duck pin

    Grilled Duck is decadent with a hazelnut crust, and then topped with an elegant and light red wine sauce. It’s the perfect pairing for a Chinon (Cabernet Franc from the Loire Valley of France) and a cozy fall evening.

    This post was sponsored by Loire Valley Wines and Honest Cooking. As always all opinions, statements, and recipes are my own.

    Hazelnut Crusted Grilled Duck with Chinon red wine 

    Here in Portland we went straight from sunny summer weather to winter. And for us winter pretty much encompasses the other three seasons, including fall. This means the rains have started, the temperatures have dropped, and we’re hibernating indoors for the most part.

    We’re still grilling for our meals of course, because, well, we grill and smoke food year-round. Come rain, come hail, sleet, or snow, wood-fire is how our food gets cooked! Well except for morning cereal, but that’s another story.

    As much as I mourn the end of summer, I must admit there is something pretty darn magical about bringing the fire inside and staying warm next to a cozy indoor fire. All while lounging on the sofa under a blanket and finally catching up on the movies and shows we’ve ignored since last May.

    Cozy Fall Evening by the Fire

    Fall also means harvest season here in Oregon. And for us, living on a 5-acre hazelnut farm, means we’re surrounded by the official state nut of Oregon.

    How to smoke Hazelnuts on a smoker and make homemade Nutella

    And if you haven’t cooked with hazelnuts you’re missing out. They may be known as the main ingredient in Nutella, but they’re also great for savory dishes. In this case were using them to bread (or crust) our grilled duck, and then pairing it with one of my favorite versatile red wines – Chinon.

    What is Chinon Wine

    Chinon is a region located in the Loire Valley, one of France’s most exciting and most versatile wine growing regions. Located west of Paris, the Loire Valley runs east to west, spanning 5 major regions, and producing everything from whites, rosé’s, and reds to incredible sparkling wines (known there as Crémant de Loire).

    One of my favorite regions in the world for red wines is located right in the heart of the Loire Valley, in Chinon. This region is known almost exclusively for Cabernet Franc red wines (with Chenin Blanc grown for their white wines). The Cabernet Francs from this region are simply beautiful. They’re light, elegant, fruity, and incredibly suited to a wide variety of foods to pair. And they’re absolutely perfect for the fall season.

    What Does Chinon Wine Taste Like?

    They’re not too weighty and rich, like you may want for a cold winter’s eve. Nor are they so light that you’d only feel right sipping on them during a 100 degree day (though I’m hard pressed to find any red wines I’d want to drink when it’s that hot out, but you know what I mean!).

    Pretty much these are wines Goldilocks would love (if she were of drinking age of course!). They’re right there in the middle in terms of body and weight and fruit balance. And they’re 100% delicious!

    Chinon wine from the Loire Valley

    You can sip them alone while enjoying your cozy fall fire, eat them with a cheese and charcuterie plate (I highly recommend trying it with some of the goat’s cheeses that are prevalent in the Loire), to hearty meat dishes to soothe your loving soul.

    We decided to go with something we don’t cook as often as we should, grilled duck.

    Duck has a bit of a stronger flavor than other poultry, like chicken or turkey, and can have a richer and more flavorful taste. There’s even a slight sweetness to it. If you can’t find duck you can easily substitute chicken for this same recipe and process. But since we have a relatively easy time finding duck we wanted to go big to celebrate the season, and coat ours with crushed hazelnuts, grill for extra flavor, then finish with a simple, yet elegant, red wine sauce that brings it all together.

    Bring it!

    How to Prepare Duck – Which cut of Duck to Use

    Duck will likely be in the frozen section of your better grocery stores. It will either be a whole duck, or parted out as breasts or legs. There are many breeds of duck, we love Muscovy duck for grilling.

    It has flavor profiles similar to that of a steak, nice and rich. If you find the whole duck you would part it out like a chicken, cooking the pieces on the grill separately.

    For grilled duck breast, score the skin side with cross hatches to allow more of the fat to render out while grilling.

    Chef Tip: Save the duck fat from a whole duck to render out and make your own duck fat!!!

    For additional flavor, we are really trying to focus on adding texture to the crust and the nutty and earthy flavor from the hazelnuts. We add a little panko to the hazelnuts for the crunch (or you can use breadcrumbs) and then salt and pepper. You can buy hazelnuts in your bulk aisle, just throw them in a food processor to grind them down.

    How to Grill Duck

    Preparing to Grill on the Big Green Egg

    For grilling, we will go hot and fast to get that nice sear on the outside, typically setting up the grill with direct/indirect cooking. And being mindful not to use too many coals close to the grill great, so we don’t char the meat.

    • Start with the duck over direct heat and grill for 6 – 8 minutes per side.
    • Move grilled duck to the indirect side and continue to cook until the desired internal temperature.
    • Let the duck rest for 15 minutes while making the red wine sauce.
    • Slice and Serve.

    Be sure to pay attention to the flame and heat so as to not burn the duck. Instead if you see the skin render and sear, move away from direct heat to indirect so it can continue to cook, and flip and repeat.

    Hazelnut Crusted Grilled Duck

    When is Grilled Duck Done

    Like anything on the grill, cook to temperature and not time. We treat duck like steak. USDA will say to take duck to 170 degrees for internal temperature. But we like our duck medium rare and cooked to 145. Cook to what you prefer.

    How to Make a Red Wine Sauce

    To bring the flavor home, we made a very simple red wine reduction sauce with the Chinon. We simply reduced the wine with shallots, added butter, and aged balsamic to sweeten it out and put a small amount on the duck. Mmmmm so good!

    That’s it!

    The only thing you need to do next is decide on what to binge watch while enjoying this simple, yet decadent meal, and your cozy warm fire. And I can’t help you there! We are a divided family in our household and it always comes down to a coin toss 😉

    Hazelnut Crusted Grilled Duck with Chinon 2

    Grilled Duck Recipe

    Hazelnut Crusted Grilled Duck with Chinon red wine

    Hazelnut Crusted Grilled Duck with Red Wine Sauce

    Grilled Duck is decadent with a hazelnut crust, and then topped with an elegant and light red wine sauce. It’s the perfect pairing for a Chinon (Cabernet Franc from the Loire Valley of France) and a cozy fall evening. 
    5 from 4 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Resting Time: 15 minutes
    Total Time: 45 minutes
    Servings: 2 servings
    Author: Mary Cressler | Vindulge
    Cost: $25.00

    Ingredients

    • 2 Duck legs or breasts
    • 2 tablespoons extra virgin olive oil

    For the Hazelnut Crust

    • ½ cup Crushed hazelnuts
    • ¼ cup Panko breadcrumbs
    • ½ teaspoon Kosher salt
    • ½ teaspoon Coarse ground pepper

    For the Red Wine Sauce

    • ½ cup Red wine
    • 1 tablespoon Shallots
    • 1 tablespoon butter
    • 1 teaspoon balsamic
    • Salt to taste
    Prevent your screen from going dark

    Instructions

    • Preheat grill for direct/indirect cooking.
    • Mix hazelnuts, panko, salt, and pepper in a small bowl and then pour into a plate.
    • Apply olive oil to duck and liberally apply your hazelnut mix to the duck. Because it is on the plate you can simply lay the duck out, and then cover the other side using your hands. Press hard to coat the entire duck.
    • Place the duck over direct heat, avoid flame ups by keeping lid covered while searing. Or if you need to, move the duck when seared to indirect heat and cover, flip after 6 – 8 minutes and repeat on the other side. Move the duck back and forth from direct to indirect if the flames get too big.
    • Remove duck when it reaches internal temperature of 135 degrees and let it rest for 15 minutes.
    • For the sauce, over medium high heat, add the shallots and the red wine. Bring to a simmer. Add the butter and the balsamic and let reduce by half. This will take about 8 – 10 minutes (or longer if your flame is lower). Remove from heat and salt to taste. This is good to do just after duck comes off the flame and is resting.
    • Serve with your favorite side. We love parsnip puree!

    Notes

    Shop our favorite wines for this recipe at the Vindulge Wine Shop.
    Find the perfect wine pairing at the Vindulge Wine Shop
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

    Pair this duck with our perfect roasted potatoes!

    Cheers to those cozy fall nights!

    Toasting by the Fireplace with Loire Wines

    This post was sponsored by Loire Valley Wines and Honest Cooking. As always all opinions, statements, and recipes are my own. This post may contain affiliate links. Which means, if you click on a link and make a purchase, we may receive a small commission. We only partner with brands we know and love and it keeps the blog going!

    Hazelnut Crusted Grilled Duck with a Red Wine Sauce
    « Italian Rosé (Rosato) Year Round
    Grilled Chicken with a Cranberry Chipotle Citrus Glaze »

    Reader Interactions

    Comments

    1. Renee | The Good Hearted Woman says

      November 15, 2018 at 10:42 pm

      5 stars
      I’m not usually a fan of duck, but this might be an exception! I love using nuts to crust proteins. (Side note: I used to live in the middle of a cluster of hazelnut orchards. Watch out for that pollen in the spring – I ended up developing a hazelnut allergy from the overexposure every year.)

      Reply
    2. Danielle Comer says

      November 15, 2018 at 4:21 pm

      5 stars
      When I moved to Oregon, I was so excited to learn that hazelnuts grew here – I love them! And I love any protein crusted in a nut This recipe looks so good!

      Reply
    3. Hillary Harper says

      November 15, 2018 at 12:06 am

      This sounds absolutely amazing! I would love to try hazelnuts in a savory dish. I am a huge fan of duck, so I am definitely making this soon!

      Reply
    4. Waz says

      November 14, 2018 at 6:01 pm

      It’s been a long time, but duck used to be one of my favorites before I stopped eating meat. Unfortunately, there is no good meatless alternative for it!

      Reply
    5. Erin @ Platings and Pairings says

      November 14, 2018 at 10:57 am

      5 stars
      What a great idea to crust the duck with Hazelnuts! Especially appropriate with your house location now! It looks like the perfect cozy night dinner at home!

      Reply
    6. Pech says

      November 13, 2018 at 11:39 pm

      Ooo I love the idea of using hazelnuts this way as a crust!

      Reply
    7. Lauren says

      November 13, 2018 at 9:57 pm

      Oh I’ve never tried duck before but this looks too tasty!

      Reply
      • Mary says

        November 13, 2018 at 11:12 pm

        Thanks! It’s so good!!

        Reply
    8. Catherine @ To & Fro Fam says

      November 13, 2018 at 6:43 pm

      This dish sounds so fancy, and I love that it uses some uniquely Oregon ingredients!

      Reply
      • Mary says

        November 13, 2018 at 11:12 pm

        We love utilizing the ingredients that make this region so great and unique 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

    Learn More...

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Fire and Wine Cookbook Cover.

    Get Ready for Summer

    Smoked Brisket

    What’s on our Grill

    Smoked Beef Ribs on butcher paper

    Easy Smoked Beef Ribs Recipe – From Plate Ribs to Chuck Ribs

    Vegetarian pizza on a pizza peel with hot honey drizzle.

    Vegetarian Pizza Recipe with Caramelized Onions and Mushrooms

    Shredded Beef Quesadilla on a cutting board.

    Pulled Beef Quesadillas – Great Leftover Pulled Beef Recipe

    Grilled Pork Chops with Maple and Soy Marinade

    More

    As Seen On

    Products we love

    taking the temperature of a porchetta roast on the grill
    We use Thermoworks Signals BBQ Alarm to monitor the internal temperature of the meat while it’s cooking, then double check with an instant read thermometer, like the Thermapen One.

    Vindulge Wine Club

    join the wine club side bar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Portfolio
    • TV Appearances
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Vindulge

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    606 shares
    • 4