Photo: Atharva Tulsi
Seared Duck Breast with Pinot Noir Sauce
16 ingredients
openrecipes
Duck and Pinot Noir are a classic combination. Look for Muscovy duck breasts for this recipe; they are generally larger and have a lower fat-to-meat ratio than the breasts of other duck varieties. Jars of demi-glace are sold in specialty-food stores. Serve the duck with our Potato and Apple Galette plus Savoy Cabbage and Turnips (see related recipes at left), and pour your best Pinot Noir.
Estimated Nutrition (whole recipe, rough)
706
Calories
56g
Protein
44g
Fat
21g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 boneless whole duck breasts, each about 1 1/2 lb.
- 1/2 cup Pinot Noir
- 1 Tbs. Dijon mustard
- 2 green onions, including tender green tops,
- chopped
- Coarse salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 3 green onions, including tender green tops,
- chopped
- 1/2 lb. small fresh shiitake mushrooms, brushed
- clean and stems removed
- 1 cup Pinot Noir
- 1 cup reduced-sodium chicken stock
- 3 Tbs. demi-glace
- 1 Tbs. unsalted butter
- Coarse salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes