The 2023 Jayson Red Wine – Merlot dominant with concentrated mountain fruit and polished tannins – is a stunning match with this succulent duck breast. The addition of a bright chimichurri bridges the earthy undertones in the wine and lends the perfect acidic counterpoint to bring everything into harmony.
Pan Seared Duck Breast with Crispy Fingerling Potatoes, Maitake Mushrooms, Cippolini Onions & Chimichurri
Duck Breast
Ingredients (serves 2)
2 Magret duck breasts (patted dry, skin scored diagonally)
Kosher salt
Instructions
- Preheat your oven to 350°F (175°C). Set up your station with a sheet pan, a small pot, and a pair of tongs.
- Once the skin on the duck breasts is scored, season the skin side generously with kosher salt. Place the breasts skin-side down in a cold, dry pan, then set over medium heat.
- As the fat renders, periodically pour the excess fat into your small pot (reserve this for cooking the potatoes). Continue cooking skin-side down until the skin is golden brown and crisp, and most of the fat has rendered—about 15 minutes.
- Increase the heat to medium-high, then flip the duck breasts and sear the flesh side for about 3 minutes. If needed, transfer to the oven and cook until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove from the pan and transfer to a clean sheet pan. Let rest for at least 10 minutes before slicing diagonally against the grain.
Crispy Fingerling Potatoes
Ingredients
1 lb fingerling potatoes (halved lengthwise and lightly scored)
2 tsp baking soda
2–3 Tbsp rendered duck fat or butter
1 lemon, quartered
Kosher salt
Freshly ground black pepper
Instructions
- Bring a pot of well-salted water to a boil. Add baking soda. Carefully place potatoes in the water and boil for 5 minutes, or until just fork-tender (they’ll finish cooking in the pan).
- Note: The baking soda helps create extra-crispy surfaces.
- Drain and gently pat dry with a kitchen towel.
- In a large skillet over medium heat, heat the duck fat or butter. Place the potatoes cut-side down in a single layer and sear until golden and crisp, about 4–5 minutes.
- Finish with a squeeze of lemon juice, then season to taste with salt and pepper.
Braised Cipollini Onions
Ingredients
5–6 cipollini onions, peeled
3 Tbsp butter
3 sprigs thyme
1 tsp kosher salt
Instructions
- Combine all ingredients in a small, shallow pot. Cook over low heat, covered, for about 20 minutes, or until the onions are soft and fully cooked through.
- Note: If cipollini aren’t available, substitute with pearl onions or small shallots.
Sautéed Maitake Mushrooms
Ingredients
6 oz maitake mushrooms, separated into “fans”
2 Tbsp olive oil
Kosher salt and black pepper, to taste
Instructions
- Heat olive oil in a sauté pan over medium-high heat. Add mushrooms in a single layer and sear each side until deeply golden and crisped—about 4 minutes per side. Season with salt and pepper.
To Serve:
Slice duck diagonally and fan over crispy potatoes. Arrange braised onions and sautéed maitakes around the plate. Drizzle chimichurri over duck and around the plate.
