Seared Duck Breast with Pinot Noir Sauce
Seared Duck Breast with Pinot Noir Sauce is rated
out of
5 by
2.
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
6
Duck and Pinot Noir are a classic combination. Look for Muscovy duck breasts for this recipe; they are generally larger and have a lower fat-to-meat ratio than the breasts of other duck varieties. Jars of demi-glace are sold in specialty-food stores. Serve the duck with our Potato and Apple Galette plus Savoy Cabbage and Turnips, and pour your best Pinot Noir.
Ingredients:
- 2 boneless whole duck breasts, each about 1 1/2 lb.
- 1/2 cup Pinot Noir
- 1 Tbs. Dijon mustard
- 2 green onions, including tender green tops,
chopped - Coarse salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
For the Pinot Noir sauce:
- 3 green onions, including tender green tops,
chopped - 1/2 lb. small fresh shiitake mushrooms, brushed
clean and stems removed - 1 cup Pinot Noir
- 1 cup reduced-sodium chicken stock
- 3 Tbs. demi-glace
- 1 Tbs. unsalted butter
- Coarse salt and freshly ground pepper, to taste
Directions:
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 Tbs. 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. Serves 6.
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 Tbs. 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. Serves 6.
Adapted from Williams-Sonoma, Entertaining,
by George Dolese
(Oxmoor House, 2004).
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Rated 5 out of
5
by
MontanaMegan from
Restaurant Caliber Entree
My husband and I made this the other night with some fresh wild duck he shot that day - we were IN HEAVEN as we savored every bite. Using wild as opposed to domestic duck (which has all the fat) didn't seem to be a problem at all. Aside from the sauce taking a while longer than the recipe indicated, this was amazingly easy and inexpensive to make; and I was able to get the demi-glace at a natural grocer just fine, which I was worried about. Just whipped up some mashed potatoes and sauted vegetables to go with. You will not regret trying this one out!
Date published: 2014-10-16
Rated 5 out of
5
by
NouveauChef from
What an incredible recipe!!
My boyfriend and I looooved this dinner. The duck is incredible and the demi glace makes the sauce so flavorful. I would definitely recommend this for a nice romantic meal. I served the duck over mashed potatoes with the glazed carrots on the side.. yum!
Date published: 2013-04-02