Roasted Duck Breast with Cranberry, Herbs, and Falcon’s Perch Pinot Noir Stuffing and Braised Acorn Squash

Courtesy of Chef Alan Dillon, Chef at Argyle Grill & Tavern, Babylon, New York 

Serves 4

  • 2 large duck breasts
  • salt and pepper
  • 2 Tbsp chopped sage

Preheat oven to 400°F. Trim excess fat from the duck breasts and pound to ½-inch thickness. Divide the stuffing (recipe below) and place in the center of the duck breasts, then fold over and tie together with twine in three places. Place on a baking rack, and season the duck breasts with salt, pepper, olive oil and sage. Sear in a hot skillet until brown on all sides. Roast the duck for 20 minutes or until internal temperature is 160°F.

Stuffing

  • 3 Tbsp butter
  • 1 cup cranberries
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 Tbsp fresh sage, chopped
  • 1 Tbsp fresh thyme, chopped
  • 1 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1/2 cup chicken or duck stock
  • salt and pepper
  • 3 cups white bread, cubed

In a sauté pan, heat the butter, then add the cranberries, carrots and celery. Sauté until soft. Add J. Lohr Estates Pinot Noir and reduce by half. Add the stock and reduce by half again. When cool to the touch, add the bread cubes and mix until blended. Add more stock if the mixture seems dry.

Braised Acorn Squash

  • 1 acorn squash
  • 1 Tbsp butter
  • 1 Tbsp brown sugar
  • salt and pepper
  • 1 cup water or chicken stock

Cut the squash into six pieces, leaving the skin on but removing all seeds. Place a small amount of butter and brown sugar on each piece, and season with salt and pepper. Place in a roasting pan with water or chicken stock, and cover with foil. Bake the squash in a 400°F oven for 1 hour or until soft.

To Serve

Let the duck breasts rest for 10 to 15 minutes before slicing. Divide the slices among the plates and fan out. Place one or two slices of the baked squash next to the sliced duck breast. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!