Coriander Dusted Duck Breast with Dried Cherry Pinot Sauce and Bhutanese Red Rice Risotto

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


Duck Breast
2 Muscovy Duck Breasts
2 Tablespoons finely ground coriander
Salt to taste

Pinot Sauce
1 large onion, chopped
2 medium carrots, chopped
3 garlic cloves, chopped
2 ounces prosciutto (sliced thick)
3 ounces dried tart cherry
1 ½ Tablespoons olive oil
1 bottle Russian River Pinot Noir
Salt and freshly ground pepper to taste

2 Tablespoons extra-virgin olive oil
1 small white onion, finely chopped
1 ½ cups Bhutanese red rice
¼ cup dry white wine
3 cups vegetable stock
¼ cup creme fraiche
¼ cup freshly grated Parmigiano-Reggiano cheese
2 teaspoons unsalted butter
Salt and freshly ground pepper to taste


Pre-heat oven to 350. Score the fat on the skin side of the duck breast with a sharp knife in a cross-hatch pattern being careful to not score the meat.  Trim fat around the edges of the breast if desired.  Coat the skin side of the breast with coriander and sprinkle a layer of salt over the surface. Heat a cast iron pan over low-medium heat for about 3 minutes and drop the breast skin side down into the dry pan.  Very slowly, render the fat from the side as to not burn the skin (this is why the temperature is so low). Rendering should take 15 to 20 min at a low temperature until the skin is golden brown and crispy.  Flip over and finish in the oven for 3-5 minutes depending on how big the breast is.

For the sauce, heat oil over medium-high heat in a saute pan. Place all vegetables and prosciutto into the pan and lightly saute until translucent.  Add wine and reduce until only ¼ of the liquid remains.  Season with salt and pepper

For the Bhutanese red rice, heat olive oil in a large saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the red rice and cook for 1 minute, stirring to coat with the oil. Add the wine and cook, stirring until absorbed, about 2 minutes.  Add the water, 1 cup at a time, and cook, stirring, until absorbed between additions. The Bhutanese rice is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total.  Stir in the heavy cream, cheese and butter and simmer until the risotto has thickened, about 5 minutes longer. Season with salt and pepper and serve.


Suggested Pairing: