1-1/2 Cups Soy Sauce
1 Cup Orange Juice
1/2 Cup Cedar Creek Cranberry Blush Wine
1 Tablespoon Minced Ginger
2 Tablespoon Chopped Cilantro

1. Peel ginger and mince
2. Rough chop cilantro
3. Mix the soy sauce, orange juice, and wine
4. Add the ginger & cilantro to the wine mix
5. Add 8 Duck breasts to the marinade and set aside (Note: Duck can be marinated for up to two days.)

Braised Cherries | INGREDIENTS:
2 Cups Dried Cherries
2 Cups Chicken Stock
1 Cup Cedar Creek Cranberry Blush
1 Tablespoon Olive Oil

Braised Cherries | PREPARATION:
1. In a medium saucepan, add olive oil and sear the cherries for 1 minute
2. Add the Cranberry Blush wine and deglaze the pan
3. Add the chicken stock and bring to a boil 4. Reduce to a simmer 5. Cook until cherries are plump and liquid

Cranberry Wine Reduction | INGREDIENTS:
2 Cups Cedar Creek Cranberry Blush Wine

Cranberry Wine Reduction | PREPARATION:
1. In a small sauce pan, simmer wine until it reduces to about a 1/2 cup
2. Set aside to cool

Smoked Duck Breast | INGREDIENTS:
8 Duck Breasts

Smoked Duck Breast | PREPARATION:
1. Sear Duck breasts on medium-high heat skin-side down until crispy
2. Flip the Duck breasts over and sear that side for 2 minutes
3. Place Duck breasts in a 350° F oven for 4 minutes
4. Load smoking gun with desired chips
5. Pull Duck breasts out and smoke for 3 minutes 6. Let Duck breasts rest for 5 minutes

Slice Duck on the bias and fan the slices on a platter. Garnish with the braised cherries on top. Drizzle the cranberry wine reduction all over the duck and cherries. Enjoy with family and friends!

Yield: 8 servings

– This recipe was created & presented by Justin Disbrow, Executive Chef, Nines Restaurant & River Club of Mequon, Wisconsin for the Cedar Creek Winery Open House, March 17, 2012.