Recipes, Recipes - Pinot Noir

Duck Stew with Chanterelles and Olives

Serves 4

Try to make this a little in advance – the flavors improve when left to stand a few hours at room temperature, or in the refrigerator overnight. It can easily be doubled for a bigger group. I don’t recommend freezing.

Generally I make Rosemary Polenta and serve the stew on top of it. Delicious!

3 pounds boneless skinless duck breasts
Salt
Fresh ground pepper
3 tablespoons olive oil, divided
1 tablespoon butter
1 medium onion finely chopped
4 garlic cloves minced, divided
1/2 cup dry Madeira
3/4 cup Pinot noir
1 lb fresh plum tomatoes, peeled, seeded, and chopped, or 1 (28 oz) can Italian peeled tomatoes, drained and chopped
21/2 cups mushroom stock (I use the Pacific brand)
2 teaspoons Herbes de Provence, divided
1 bay leaf
1 1/2 cups pitted green olives
1 pound fresh chanterelles (or another kind of mushroom, preferably wild, or at least cremini)
2 teaspoons cornstarch
1 tablespoon sherry wine vinegar
1 1/2 tbl chopped parsley

1. Melt the butter and 1 tablespoon of the olive oil in a sauté pan. Throw in the chanterelles, 1 minced garlic clove and 1 teaspoon Herbes de Provence. Saute for a few minutes, till the combination is fragrant and the mushrooms are about halfway cooked.
2. Season the duck liberally with salt and pepper.
3. In a large flameproof casserole or dutch oven, heat the olive oil over moderately high heat. Add the duck in 2 batches, turning until lightly browned, about 5 minutes per batch. Remove to a plate.
4. Add the chopped onion to the casserole and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook a little longer. Pour in the Madeira and the Pinot. Bring to a boil, scraping the brown bits from the bottom of the pan. Boil until reduced by half, 2 to 3 minutes.
5. Stir in the tomatoes. Return the duck to the pan, along with any juices that have collected on the plate. Pour in the stock and add the Herbes de Provence, and bay leaf. Cover, reduce the heat to low, and simmer 25 minutes.
6. Bring a medium saucepan of water to a simmer. Add the olives and simmer 25 minutes. Drain the olives into a colander.
7. Add the olives and the sauteed chanterelles to the duck in the casserole. Continue to simmer, partially covered, until the duck is tender 20 to 30 minutes longer. Remove the duck pieces and cut into bite sized pieces. Skim off any fat off the liquid in the pan. Remove and discard the bay leaf. Boil over high heat to reduce slightly, about 3 minutes. Dissolve the cornstarch in 1 tablespoon of water and stir into the sauce. Boil about 2 minutes, stirring, until thickened and clear. Add the duck back to the pot and refrigerate overnight.
8. Gently re-warm the stew. Stir in the vinegar and season the sauce with additional salt and pepper to taste. Garnish with the parsley and serve.