Magret of Duck Breast

Courtesy of Chef Chris O'Brien, Chef/Owner at Farm to Table Bistro, Fishkill, New York 

Serves 4

In a shallow dish, combine 1 cup of J. Lohr Estates Pinot Noir, olive oil, fresh thyme and duck breasts. Cover and refrigerate overnight (or all day). Remove from refrigerator and pat dry, allowing breasts to come to room temperature. Save the remaining marinade.

Sauce (can be made in advance)

  • 2 shallots, chopped
  • 1 Tbsp olive oil
  • 1 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1/4 tsp crushed black peppercorn
  • 3/4 cup veal stock or chicken stock
  • 1 Tbsp unsalted butter
  • 8 oz shiitake mushrooms, sliced
  • 1 tsp cornstarch for slurry

In a medium saucepan, heat olive oil, then add shallots and cook till soft. Add remaining marinade, plus one more cup of J. Lohr Estates Pinot Noir and crushed peppercorns. Simmer until reduced by half. Add the stock and reduce by half again. While sauce is reducing, sauté sliced shiitake mushrooms in butter for 3 to 4 minutes until tender. When sauce is finished reducing, add mushrooms and any pan juices to the sauce.

To Serve

In a hot sauté pan, over medium-high heat, cook duck breasts, skin side down, for 8 to 10 minutes until crispy. Remove the rendered fat and save for use at another time. Turn breasts over and cook an additional 3 to 4 minutes. Transfer to a cutting board and let rest for 10 minutes. While duck is resting, thicken sauce with a slurry, one teaspoon corn starch and two tablespoons water mixed together, whisk into sauce and cook until thickened. Season sauce with salt and pepper to taste.

Slice duck thinly on the bias or serve whole and drizzle duck with thickened sauce. Enjoy with a delicious glass of J. Lohr Estates Falcon’s Perch Pinot Noir!