At Piedrasassi, 2021 proved to be a dynamic and truly culinary vintage for Syrah. The 2021 Bien Nacido cuvée shows balance and restrained concentration that comes from old vines. Not overtly fruity, the spiced, herbal perfume of Bien Nacido is what keeps us coming back for more.

We thought we'd share a favorite recipe from our Piedrasassi kitchen that will pair beautifully with this special cuvée.

Duck with Olives

A classic bistro dish served on Chez Panisse’s opening night—August 28, 1971. Adapted from a recipe by L’Atelier des Chefs, Paris.

Serves 6

Ingredients

3 large duck breasts, or 6 small

1 large onion, roughly chopped

1 Tbsp olive oil

1 cup green olives, pitted

3 garlic cloves, finely chopped

1 cup white wine

1 bouquet garni–a bundle of herbs, typically thyme, parsley, and bay leaf

1 Tbsp flour

Salt to taste

Fresh ground black pepper

3 lbs. fingerling or yellow potatoes*, sliced and parboiled

*Potatoes are optional, but make a lovely accompaniment

Directions

1. Sear the duck breasts skin side down in a Dutch oven or thick-walled pot, about 10 minutes each side. Use caution while cooking as they will spit and splutter a lot of hot fat.

2. Remove duck and set aside. Pour out the fat into a separate frying pan to reserve for sautéing the potatoes.

3. To the Dutch oven, add a bit of olive oil and brown the onions. Then add the garlic and sauté for one minute.

4. Add the olives and the duck. Pour in the white wine, then add the bouquet garni.

5. Sprinkle in a tablespoon of flour and season with salt and pepper.

6. Cover and cook for 30 minutes.

7. Meanwhile, sauté the parboiled sliced potatoes in the duck fat.

8. Remove the bouquet garni. Serve the duck breast with the olives and sauce poured over with the potatoes on the side.

SHOP 2021 BIEN NACIDO SYRAH