Duck Breast with Fennel Slaw and Falcon’s Perch Pinot Noir Sauce

Courtesy of Chef Jason Kitton, Chef/Owner at XO Restaurant-Wine & Chocolate Lounge, Huntington, New York 

Serves 4

  • 4 large duck breasts
  • 2 Tbsp honey
  • salt and pepper
  • 1 Tbsp olive oil

Salt and pepper the duck breasts, place in a shallow pan, and drizzle with honey. Place in the refrigerator for 2 to 4 hours. Preheat oven to 375°F. In a medium-sized pan, heat the olive oil and sear the duck breasts on both sides. Transfer to a roasting pan and cook in the oven for 1 hour or until the internal temperature reads 165°F.

Fennel Slaw

  • 2 fennel bulbs, thinly sliced
  • 4 Tbsp lemon juice
  • zest of 1 lemon
  • 2 tsp fennel seeds
  • 4 Tbsp white vinegar
  • salt and pepper

Toss the thinly sliced fennel with the remaining ingredients. Let the mixture sit for 2 hours.

Pinot Noir Sauce

  • 2 cups water
  • 1 chicken bouillon cube
  • 1 cup sugar
  • 5 anise stars
  • 3 limes, zest and juice
  • 3 lemons, zest and juice
  • 1 orange, zest and juice
  • salt and pepper
  • 1 Tbsp butter
  • 1 heaping Tbsp flour
  • 1/2 cup J. Lohr Estates Falcon's Perch Pinot Noir

In a medium saucepan, combine the water, bouillon cube, sugar, anise stars, citrus juice, zest and a dash of salt and pepper. Bring to a boil to dissolve the sugar, then remove from the heat and let cool. When cool, strain the mixture.

In a separate saucepan, melt the butter, stir in the flour, and cook until a light golden color. Over low heat, slowly stir in the strained sauce mixture and whisk until smooth. Cook for several minutes, stirring continuously. Add the J. Lohr Estates Pinot Noir and cook for several minutes until heated through.

To Serve

Slice the duck breasts and fan out the pieces on each plate. Drizzle with Pinot Noir sauce. Add a serving of fennel slaw and enjoy with a beautiful glass of J. Lohr Estates Falcon’s Perch Pinot Noir!