Sautéd Duck Breasts with Wild Mushrooms

Featured by Domaine Anderson in the Pinot Noir Wine Club.
Sautéd Duck Breasts with Wild Mushrooms


Fantastically tender, this duck breast recipe is great for any day of the week, especially paired with the Domaine Anderson Pinot Noir.

Yield: 4
Prep Time: 15 Minutes
Cook Time: 20 Minutes


• 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


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.

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.

Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.

Recipe by Befell Cellars at Bon Appétit.

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