Duck Breast With Wild Mushrooms and Cream Recipe - With Wine Match

The rich, fatty flavours of duck, combined with creamy mushrooms call for a soft, smooth red with fresh fruit flavours. Head to light or medium bodied reds - fruity Pinot Noir, Grenache or Pinotage pair well.
Ingredients
4 DUCK BREASTS (ALSO WORKS WITH CHICKEN)

2-3 TBSP BLACK PEPPERCORNS, CRACKED

50ML COGNAC

100ML THICK CHICKEN STOCK

100ML DOUBLE CREAM

110G SHIITAKE MUSHROOMS
110G OYSTER MUSHROOMS

30G DRIED BLACK TRUMPET MUSHROOMS, SOAKED AND DRAINED

25ML LIGHT OLIVE OIL

2 TBSP BUTTER

110G FRESH SPINACH

Recipe Method

1. Trim the duck breasts and lightly score the skin.


2. Spread the cracked peppercorns on to the duck breasts, pressing down the pepper into the breasts. Season with salt.


3. Heat a large pan over a moderate heat, and place the duck breasts in, skin-side down. Cook until the skin is nicely golden and crisp.


4. Turn the breasts over, and cook for approximately 4 more minutes.


5. Remove the duck breasts from the pan, and set aside, keeping them warm.


6. Pour off the fat, add the cognac to deglaze the pan and dislodge all the bits stuck to the bottom.


7. Add the stock, stirring well to incorporate all the juices. Then add the cream, bring to a simmer to reduce.


8. Fry the mushrooms in the olive oil, and half of the butter, then fry off the spinach in the remaining butter and mix the two together.


9. To serve, spoon the spinach and mushroom mixture on to warmed plates. Slice the duck breasts, and arrange on top of the spinach mixture. Surround with the sauce.



Wine Match

Try light or medium bodied reds as a pairing to our duck breast with wild mushrooms and cream recipe. Fruity Pinot Noir, Grenache or Pinotage would work well.


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light or medium bodied reds - fruity Pinot Noir, Grenache or Pinotage;