Sauteed Duck Breasts with Wild Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bedell Cellars, along with nearby Corey Creek Vineyards, is owned by New Line Cinema CEO Michael Lynne, who has spared no expense in fine-tuning not to mention set designing: Art from his private collection, including works by Cindy Sherman, Sam Taylor-Wood, Uta Barth, and Sarah Morris, decorates the tasting room. Bedell has been known since 1988 for producing the best Merlot on Long Island: Less California and more Bordeaux in style (softer tannins, nuanced fruit), the Merlot is a delicious match with duck. Ingredients:
4 8-ounce boneless duck breast halves with skin |
2 tablespoons olive oil |
1 1/4 pounds assorted wild mushrooms (such as oyster, portobello with gills scraped out, and stemmed shiitake), sliced (about 9 cups) |
1 cup thinly sliced shallots |
1/2 cup dry red wine |
1 tablespoon chopped fresh parsley |
Directions:
1. Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.
2. Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.
3. Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.
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