- (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.
|
