Nell's Pan Seared Duck Breast with Chanterelle Mushrooms and Huckleberry Jus
Pairs with: La Côte Patriarche Syrah | Serves 4
- 4 six to eight-ounce duck breasts
- 1 lb. small turnips (one to two inches in diameter)
- ¼ lb. radishes
- ½ lb. chanterelle mushrooms, cut into 1-inch pieces
- 1 Tbls. chopped shallots
- 4 ounces reduced duck stock
- 1-ounce red wine
- 4 ounces fresh or frozen huckleberries
- 1-ounce butter
- 1 tsp. chopped tarragon
- 2 ½ Tbls. olive oil
- Salt & Pepper
- Peel turnips and cut into wedges. Clean and cut radishes in half or quarters depending upon the size. Heat 1 Tbls olive oil in large sauté pan. When hot, add turnips and radishes cooking for about 10 minutes until tender and lightly browned. Season with salt and pepper.
- Over high, heat 1 Tbls. olive oil in large sauté pan. When the oil is almost smoking add chanterelles and cook about 5 to 7 minutes. Toss frequently getting mushrooms nicely browned. Add shallots, cook 30 seconds, and season with salt and pepper. Keep warm.
- Season duck breasts with salt and pepper. Heat ½ Tbls olive oil in a pan large enough to accommodate the four duck breasts. When the oil is almost smoking add duck breasts skin side down. Cook 5 to 7 minutes till skin is nicely browned. Turn the breasts and cook 3 to 5 minutes more.
- When the meat is done transfer duck to a warm plate and pour off excess fat. Add red wine to deglaze pan. Reduce wine by half and then add stock, huckleberries, salt, and pepper. Finish sauce with 1 ounce of butter and tarragon.
- Place turnips and radish in the middle of four plates; spoon the mushrooms over top and place one duck breast on each plate. Spoon sauce around the plate. Serve immediately.
Note: If chanterelles are not available you can substitute another wild mushroom. Hedgehogs, morels, or Porcini mushrooms will all be great and can be cooked the same way. Enjoy and pour a glass of the Betz La Côte Patriarche Syrah to drink with the duck.
To learn more about La Côte Patriarche, or to purchase, Click here.