Grilled Spiced Duck Breasts with Blackberries
To complement Long Island wines, Katie Lee turns to a classic Long Island ingredient, duck. She coats the meat with her favorite spice rub—a blend of coriander, chile powder and cumin—then cooks it on the grill until the skin gets crispy.Plus: F&W's Grilling Guide More Poultry Recipes
The blackberry sauce can be refrigerated overnight; reheat gently before serving. The spice-rubbed duck breasts can be refrigerated overnight; bring to room temperature before grilling.
Long Island's medium-bodied, aromatic Cabernet Francs pair well with Long Island duck. Alternatively, try a Cabernet Franc from France's Loire Valley.