When tasting The Mascot, its vibrant fruit immediately inspired him to think of an autumnal dish featuring a red-fleshed bird. As the wine evolved throughout the evening, it guided him further—spice and heavy caramelized flavors wouldn’t work here. Instead, the dish called for gentler flavors that complement the wine’s supple character, bitter greens, fat, and just enough caramelization to add contrast.

"The velvety vanilla notes on the finish worked their way into the final dish," Kevin recalls, "and bay leaf, which I often find in wines from these hills, became another key element." These aromatic touches, drawn from his experiences foraging in the California countryside, shaped his vision for the dish.

"This is best enjoyed outside, on a crisp fall day, surrounded by good company," he explains, emphasizing his preference for an open fire over a traditional kitchen. The dish featured Seckel pears, a small native variety perfect for poaching, though Kevin encourages substitutions if they’re unavailable. The duck was carefully rendered in a pan before being finished over hot coals, preserving the meat’s tenderness while allowing just enough caramelization to match the wine’s complex character.

For Kevin, cooking is always about finding true connection—whether to the ingredients, the environment, or the people he’s sharing a meal with. "I’ve spent years in Michelin-starred kitchens, but I’ve always preferred the simplicity and honesty of cooking outdoors. It’s about the experience and creating something that feels connected to the moment." This dish, inspired by The Mascot wine, perfectly encapsulated that philosophy, celebrating both the season and the land from which it came.

Is your mouth watering for Chef Kevin's Grilled Duck and Pear recipe? We've shared it below for you to savor—perfectly paired with your favorite Mascot vintage.

Grilled Duck and Pears

Serves 4

Ingredients

• 2 duck breasts (~1 lb total)
• Sea salt
• ⅛ tsp ground white pepper
• 1 head Treviso radicchio, chopped
• ½ tsp extra virgin olive oil

For the pears:

• 3 Seckel pears, peeled
• Water (enough to cover)
• 1 lemon, sliced
• ½ cup honey
• ¼ tsp sea salt
• 2 bay leaves
• 1 vanilla bean, split and seeds scraped

Method

1. Prepare the Grill
   Heat the grill with charcoal, oak, or almond wood. Let the coals heat for about 30 minutes. Place a seasoned cast-iron pan nearby to preheat.
2. Prep the Duck
   Score the duck skin in a crosshatch pattern (avoid cutting into the meat). Season generously with sea salt and white pepper. Set aside at room temperature.
3. Poach the Pears
   In a small saucepan, place the pears and add enough cold water to cover. Add lemon slices, honey, salt, bay leaves, and the vanilla bean seeds and pod. Bring to a boil, then reduce to a simmer. Cook until pears are slightly softened but still firm (8-15 minutes). Remove from heat and let cool in the poaching liquid.
4. Cook the Duck
   Place the duck breasts skin-side down in the preheated cast-iron pan over the coals. Cook gently, rendering the fat and browning the skin, for 10-15 minutes. The fat should bubble around the edges, but avoid high heat to prevent burning.
5. Finish on the Grill
   Transfer the duck breasts to the grill, skin side up. Brush frequently with the pear poaching liquid. Cook until the internal temperature reaches 130-135°F for medium rare. Remove from the grill and rest for 5 minutes, continuing to brush with poaching liquid.
6. Grill the Pears
   Remove pears from the poaching liquid and grill until caramelized with visible grill marks. Cut into quarters.
7. Assemble the Dish
   Toss chopped Treviso with olive oil and a pinch of salt. Plate the sliced duck (3-4 slices per breast) and grilled pear quarters, leaving room for the Treviso. Drizzle the entire dish with the remaining poaching liquid and serve.