uneke.com logo

"Let the stoics say what they please, we do not eat for the good of living, but because the meat is savory and the appetite is keen."
Ralph Waldo Emerson (1803-82) U.S. essayist, poet, philosopher.

The Kitchen

Recipe List Actions
Click a category
to see more recipes

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]

copyright © 1998–2022 uneke.com. All rights reserved.