Duck Breast with Pinot Noir Sauce

Click a category
to see more recipes

Appetizers Antipasto Asparagus Mushroom Tarts Bobby's Mediterranean Salsa Cajun BBQ Shrimp Cajun Popcorn (fried crawfish) Calamari Crab Salad Deviled Eggs Goat Cheese with Marinara Green Olive and Artichoke Tapenade Green Olive and Basil Tapenade Italian Quesadillas Pesto Prosciutto Wrapped Scampi Quesadillas Roasted Red Pepper Dip Sausage Balls Seven Layer Dip Stuffed Mushrooms

Meats Antipasto Beef Stroganoff Bistro Steaks with Pan Sauce Cantonese Red Roast Pork Chamorro Marinade Cuban Sandwich Gyros with Tzatziki Sauce Iris Tsai's Pork Shumai Jerk Pork Spareribs Jerk Sauce Kim's Meatloaf Lamb Chops with Olive Salsa Marinated London Broil Mom's Meatballs Moroccan Lamb Burgers New Orleans Muffuletta Nonnie's Sauce Orecchiette and Ground Veal Pastitsio Penne with Cabbage and Sausage Polpette (torpedo meatballs) Pork Chops with Caper Sauce Shepherd's Pie Short Ribs Provencal Sloppy Joes (Manwich style) Stuffed Pork Chops Sweet and Sour Pork Teriyaki Marinade Tuscan Ragu Sauce Veal Milanese Veal Pestata Veal Piccata Veal Saltimbocca

Pasta Capellini del Mare Farfalle with Asparagus and Prosciutto Fettuccini with Portabella and Asparagus Greek Pasta Salad Lasagna Linguini with White Clam Sauce Marinara Sauce Mediterranean Pasta Mom's Meatballs Nonnie's Sauce Orecchiette and Ground Veal Penne with Cabbage and Sausage Pesto Ravioli, Three Cheese Seafood Pasta Stuffed Shells Tortellini with Porcini Mushroom Sauce Tuscan Ragu Sauce

Pizza Pizza Dough, Thin and Crispy Pizza, Greek Style Pizza, Mediterranean Chicken Style Pizza, Mediterranean Vegetable Style Pizza Sauce Pizza, Seafood Scampi Style Pizza, Spanish Style

Poultry Brunswick Stew Chamorro Marinade Chicken Casserole Chicken Cordon Blue Chicken Lucia Chicken Paprika Citrus Tarragon Chicken Coq au Vin Cornish Hens a l'Orange Duck Breast with Pinot Noir Sauce Fried Chicken Greek Marinade for Chicken Italian Chicken Stew Jambalaya Kelaguen Lemon Chicken Rice-A-Roni Mediterranean Pasta Nanny's Baked Chicken Oriental Chicken Salad Roasted Rosemary Chicken Sesame Chicken Teriyaki Marinade Tuscany Stuffed Chicken Warm Chicken Salad

Salads, Sauces, Marinades Bearnaise Sauce Blue Cheese Dressing Caesar Dressing Chamorro Marinade Chopped Salad Cole Slaw, Creamy Style Cole Slaw, NC BBQ Style French Dressing Goat Cheese and Walnut Salad Hearts of Palm Salad Hollandaise Sauce Panzanella Potato Salad with Cucumber Remoulade Taco Sauce Tartar Sauce Thousand Island Dressing

Seafood Cajun B-B-Q Shrimp Cajun Popcorn (fried crawfish) Calamari Capellini del Mare Crab Salad Crab Salad in a Pita Crab Stuffed Flounder Crawfish Etouffee Egg Rolls with Shrimp Fish and Chips Fresh Fish with Citrus Bagna Cauda Greek Baked Fish Grilled Fish Grilled Tuna with Olive Salad Jambalaya Linguini with White Clam Sauce Lobster Tails Nanny's Baked Fish Paella of Seafood Poached Fish Porcini Crusted Scallops in Beurre Blanc Prosciutto Wrapped Scampi Salmon Patties Salmon Salad Nicoise Seafood Pasta Shrimp and Grits Shrimp Creole Shrimp Scampi Shrimp with Spanish Rice Shrimp with Feta Cheese Shrimp with Prosciutto and Basil Steamed Mussels Steamed Shrimp Thai Shrimp with Asparagus uneke Maryland Crab Cakes

Sides, Etc. Baked Macaroni and Cheese Beer Batter Onion Rings Biscuits Black Pepper and Thyme Popovers Bruschetta Caprese Cheese Grits with Sausage Cornbread Cornbread Dressing (stuffing) Cornbread Muffins Creole Seasoning Crispy Waffles Guam Fried Rice Pain Perdue (french toast) Pancakes Pancit Pommes Frites (real french fries) Risotto with Porcini Steph's Potatoes Thai Garlic-Basil Rice Twice Baked Potatoes

Sweets Apple Crisp Apple Pie Baklava Banana Nut Muffins Banana Pudding Blueberry Muffins Buckeyes Chocolate Chip Cookies Chocolate Chocolate Cookies Chocolate Mousse Chocolate Pound Cake Chocolate Pudding Coffee Cake Cream Cheese Pound Cake German Chocolate Cupcakes Lemon Meringue Pie Mini Crumb Coffee Cakes Oatmeal Cranberry Cookies Orange Peel Candy Peach Cobbler Peanut Butter Cookies Pumpkin Pie Russian Teacakes Sugar Cookies Sweet Potato Pie

Vegetables Braised Leeks Broccoli Casserole Broccoli Rabe (rapini) Brussel Sprouts with Pancetta Candied Sweet Potatoes Creole Succotash Green Bean Casserole Grilled Vegetables Hollandaise Sauce Potatoes au Gratin Potatoes Lyonnaise Red Beans and Rice Roasted Potatoes Spinach and Cannellini Beans Steph's Potatoes Twice Baked Potatoes

Based on a recipe I found at Williams-Sonoma, this is finally a fool-proof way to prepare duck breast. The Pinot Noir sauce has the perfect flavor for the seared duck. Try our Potatoes au Gratin as a side dish.

Preparation Time: 30 minutes plus 4 hours marinating time Serving Size: 2

(2) 6 to 8 ounce duck breast halves
1 cup Pinot Noir, divided
2 teaspoons Dijon mustard
4 green onions
1/4 pound fresh shiitake mushrooms, cleaned and stems discarded

1/2 cup low-sodium chicken stock
1 1/2 ounces demi-glace
3 tablespoons unsalted butter, divided into 2 and 1 tablespoons
kosher salt and fresh cracked black pepper

Use a sharp paring knife to score a diamond pattern into the duck breast skin, being sure not to cut the meat. In a non-reactive bowl, prepare a marinade of 1/2 cup Pinot Noir, Dijon mustard and 2 green onions, chopped. Coat both sides of the duck breasts with the marinade, cover and refrigerate for 4 hours.

After marinating, heat oven to 200°. Prepare the shiitakes by slicing the tops into strips. Chop the remaining 2 green onions. Set both aside. Remove the duck from the marinade and pat completely dry. Season both sides with salt and pepper. Heat 2 tablespoons butter in a large pan over medium heat. Place the duck in the pan skin side down and sear until crisp and golden, 5 minutes. Turn duck over and cook to medium-rare, 8 minutes more. Transfer to an over-proof plate, cover loosely with foil and place in the oven. Remove all but 2 tablespoons of fat from the pan.

With the pan still over medium heat, add the green onions and shiitakes. Sauté for 3 minutes or until lightly browned. Stir in the remaining 1/2 cup of Pinot Noir, chicken stock and demi-glace. Increase the heat to medium-high and cook, stirring often, until reduced by one-fourth and the sauce coats the back of a spoon, about 15 minutes. Remove from heat and whisk in the remaining 1 tablespoon of butter. Season with salt and pepper. Slice duck breast and serve on plates with the sauce. Our Potatoes au Gratin make the perfect side dish.

uneke.com Home Cookbook
[Appetizers] [Meats] [Pasta] [Pizza] [Poultry] [Salads, Sauces, Marinades] [Seafood] [Sides, Etc.] [Sweets] [Vegetables] [Recipe List]
Updated Saturday, January 05, 2013
copyright © 1998–2013 uneke.com. All rights reserved. Content Rating