Seared Duck Breast with Romesco Sauce

Pan seared duck breast cooked until the skin is golden brown and crispy and then topped with a delicious romesco sauce and sprinkled with Urfa Biber and Aleppo Peppers.


  • Duck Breast  ·  2, 8 ounce 
  • Roasted red peppers, drained and rinsed  ·  16 ounces 
  • Sundried tomatoes in oil  ·  8 ounces 
  • Garlic  ·  3 cloves 
  • Hazelnuts, toasted  ·  1/2 cup 
  • Blanched Almonds, toasted  ·  1/2 cup 
  • Honey  ·  3 tablespoons 
  • Sherry Vinegar  ·  2 tablespoons 
  • Herbie's Hot Paprika  ·  1 tablespoon 
  • Herbie's Smoked Sweet Paprika  ·  1 tablespoon 
  • Diamond Crystal Kosher Salt  ·  2 teaspoons 
  • Extra Virgin Olive Oil  ·  1/2 cup 
  • Herbie's Urfa Biber, to garnish  ·   
  • Herbie's Aleppo Pepper, to Garnish  ·   


Score the duck breast crosswise through the skin and fat, being careful not to cut the flesh underneath. Pat dry.

Place duck breasts skin side down and turn the heat to medium/medium high heat. Let the duck render without moving for 5-7 minutes until the skin is golden brown and releases from the pan (non stick or seasoned cast iron works the best). Flip over and sear 2 more minutes on the flesh side and then remove to a sheet pan and place in the oven and cook 5 more minutes until an instant read thermometer reaches 120 degrees in the thickest part of the breast. . Let rest 10 minutes, tented loosely with foil.

Place the rest of the ingredients except the Urfa Biber and Aleppo pepper in a food processor and puree 2-3 minutes untill all ingredients are fully incorporated and check for seasoning.

Slice duck thinly and serve with the romesco sauce, sprinkled with the Urfa Biber and Aleppo Pepper.

Sultry Cabernet Franc

Sultry Cabernet Franc

Sultry Cabernet Franc is a limited production single-varietal wine from a single Napa Valley vineyard.