Recipes Main Courses Poultry and Game Seared Duck Breast with Pinot Noir Sauce
Seared Duck Breast with Pinot Noir Sauce

Seared Duck Breast with Pinot Noir Sauce

Seared Duck Breast with Pinot Noir Sauce is rated 5.0 out of 5 by 2.
  • y_2017, m_2, d_20, h_7
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.seared-duck-breast-with-pinot-noir-sauce, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 68ms
  • REVIEWS, PRODUCT
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.
Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).
Rated 5 out of 5 by 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 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
  • y_2017, m_2, d_20, h_7
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.seared-duck-breast-with-pinot-noir-sauce, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 67ms
  • REVIEWS, PRODUCT