Ingredients

4 boneless, skinless duck breast halves, about 6 ounces each, patted dry
Salt
Freshly ground black pepper
Essence, recipe follows
1/2 cup finely chopped shallots, or yellow onions
1 teaspoon minced garlic
1/2 cup Brut Rose Sparkling wine
1/2 cup duck stock, or chicken stock
1/2 cup dried cherries
1 teaspoon lavender
1 tablespoon honey
1 1/2 teaspoons fresh thyme
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons toasted, skinned, chopped hazelnuts, as garnish

Nutty Wild Rice, recipe follows

Directions

Score the fatty side of the duck breasts and
lightly season with salt, pepper, and Essence on both sides. Heat a large skillet over medium-high heat. Add
the duck breasts and sear on the fatty side for 4 minutes. Turn and cook on the other side for 2 minutes, for
medium-rare. Remove from the skillet and cover to keep warm.

Pour off all but 1 tablespoon of fat from the pan. Add the shallots and garlic, and cook, stirring, for 1
minute. Add the wine, stock, cherries, lavender, honey, and thyme, and bring to a simmer, stirring to scrape
up any bits clinging to the bottom of the pan. Cook until the cherries are plump and the liquid is reduced to
a thick sauce, about 4 minutes. Add the butter in pieces, stirring constantly to incorporate. Adjust the
seasoning, to taste. Return the duck breasts to the pan with any accumulated pan juices and cook over low heat
until warmed through, about 1 minute.

Transfer to 4 serving plates and spoon the sauce and cherries over each portion. Garnish with the toasted nuts
and serve with the Nutty Wild Rice.

Cook and Pair with: Schramsberg Brut Rose Sparkling Wine

Ingredients

Nutty Wild Rice:
1 (8-ounce) package wild rice
Chicken stock
1 tablespoon unsalted butter

1/2 cup toasted, skinless, chopped hazelnuts
1 tablespoon chopped fresh parsley leaves
Salt
Freshly ground black pepper

Directions

Cook the rice according to package directions, using
chicken stock instead of water, and adding 1 tablespoon of butter to the stock. When all the liquid has been
absorbed, remove from the heat and let rest for at least 10 minutes. Fluff with a fork and add the nuts and
parsley. Season to taste, as necessary.

Ingredients

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow,
1993.