Fess Parker Duck Breast

Duck breast, crispy on the outside and juicy on the inside, with black rice and Chanterelle mushrooms pairs delightfully with pinot noir.

Servings: 2

Cook Time: 1 hour

Pair With: 2011 Fess Parker Pinot Noir, Sta. Rita Hills

Source: Recipe courtesy Fess Parker Winery & Vineyard

INGREDIENTS

Ingredients for the Duck Breast:

2 duck breasts
6 - 8 rainbow carrots, ½ inch dice
1 leek, white and light green parts, minced
1 cup black rice
1 ¾ cups water
¼ bunch parsley, finely chopped
¼ pound Chanterelle mushrooms, brushed clean, or any mushroom that is available
1 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil (I use Los Olivos Olive Oil Company)
Kosher salt and cracked black pepper as needed

DIRECTIONS

Directions for the Duck Breast:

In a rice cooker, add water, black rice, leeks, and butter.  When rice is done cooking, season to taste with salt and pepper.

Turn oven on to 400 degrees F.  Add carrots to a cast iron pan or sheet pan, add 1 tablespoon of olive oil and mix with the carrots so they are coated well.  Season with salt and pepper.

Roast in the oven for 20 minutes.  Take out and set aside.

Place duck breasts on cutting board and wipe dry. Score the fat of the duck breasts, making a cross-hatch pattern, but being careful not to cut into the flesh. Season both sides of the duck breast with salt and pepper.

In a sauté pan set over medium heat add 1 tablespoon of extra virgin olive oil. Add the duck to the sauté pan fat side down.  As the fat renders, drain into a small container and set aside. Flip the duck breasts onto their flesh side after most of the fat has rendered off, leaving a deep brown color, and crispy skin.  This usually takes 8-10 minutes. Flip the duck breasts flesh side down and continue to cook for another 2 minutes to achieve a medium-rear to medium doneness.
Take duck breasts out of the pan and place on a clean cutting board, loosely tent with foil and let rest for 5-7 minutes.  Slice at an angle.

Place a sauté pan over medium heat.  Add reserved duck fat and 1 tablespoon of the olive oil. Add mushrooms and cook, stirring occasionally until tender, but still have some resistance to the bite.  Season with salt and pepper to taste.

In a medium-sized mixing bowl, add two cups of the cooked black rice, the parsley and roasted carrots.  Gently mix together.   Place a big scoop on two separate plates.

Gently place 1 sliced duck breast onto each plate, up against the black rice. Top each of the duck breasts with half of the Chanterelle mushrooms.

Recipe Courtesy Of

Fess Parker Winery, Inn and Spa

Fess Parker's dreams are realized in the Fess Parker Winery, which will celebrate its 25th anniversary this year, and the Fess Parker Wine Country Inn located in the heart of nearby Los Olivos.