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Talley Vineyards

Seared Duck Breast with Pinot Noir Sauce

Seared Duck Breast with Pinot Noir Sauce
Recipe Date:
October 13, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 2 boneless whole duck breats, each about 1 1/2 lb
  • 1/2 cup Pinot Noir
  • 1 tbsp dijon mustard
  • 2 green onions, including tender green tops, chopped
  • coarse salt and freshly ground pepper, to taste
  • 2 tbsps unsalted butter
  • 3 green onions, including tender green tops, chopped
  • 1/2 lb small shiitake mushrooms, brushed clean and stems removed
  • 1 cup Pinot Noir
  • 1 cup reduced-sodium chicken stock
  • 3 tbsps demi-glace
  • 1 tbsp unsalted butter
  • coarse salt and freshly ground pepper, to taste

Cut each whole duck breast in half to yield 4 halves total.  Working with 1 duck breast half at a time, place it between 2 sheets of plastic wrap and, using a meat pounder or heavy fry pan, pound it to an even thickness of about 3/4 inch.  Using a sharp knife, score the skin in a diamond pattern, taking care not to cut into the meat.  Place the duck breast halves in a shallow nonreactive bowl.  In a small bowl, whisk together the wine, mustard and green onions.  Pour the mixture evenly over the duck breasts, then turn the breasts to coat them evenly.  Cover and refrigerate for 4 hours. 

Preheat an oven to 200°F.  Remove the duck breasts from the marinade and pat dry with paper towels.  Season them lightly with salt and pepper.  In a large fry pan over medium heat, melt the butter.  Place the duck breasts, skin side down, in the pan and cook until the skin is crisp and golden, about 5 minutes.  Turn the breasts over and continue cooking until medium-rare, about 8 minutes more.  Transfer the duck breasts to a plate, cover loosely with aluminum foil and place in the oven to keep warm.

To make the sauce, drain off all but 3 Tbsp. of the fat from the pan and set the pan over medium heat.  Add the green onions and mushrooms and sauté until lightly browned, about 3 minutes.  Stir in the wine, stock and demi-glace, increase the heat to medium-high and cook, stirring often, until the mixture is reduced by one-fourth and coats the back of a spoon, about 15 minutes.  Remove from the heat and whisk in the butter. Season with salt and pepper.

To serve, cut each duck breast against the grain into slices 1/2 inch thick.  Divide the slices evenly among warmed individual plates, fanning them.  Spoon the sauce over and around the slices.  Serve immediately - with a glass of Rosemary’s Vineyard Pinot Noir.