Pan Seared Five Spice Muscovy Duck Breast with Star Anise Pinot Glace, Seasonal Vegetables and Wasabi Mashed Potatoes

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.

Ingredients:

Pan Seared Five Spice Muscovy Duck Breast with Star Anise Pinot Glace:
2 Muscovy duck breasts, boneless (12-14 ounces each)
¼ cup five-spice powder
Salt and pepper to taste

Wasabi Mashed Potatoes:
1-2 pounds Yukon Gold potatoes (peeled and quartered)
½ cup heavy cream
¼ cup butter
Salt and white pepper to taste
Wasabi powder: the amount will vary depending on desired strength (mix equal parts with water)

Method:

Pan Seared Five Spice Muscovy Duck Breast with Star Anise Pinot Glace:
Dry the duck with paper towels. Take a sharp knife and score the skin on each breast in a crosshatch pattern being careful not to cut into the meat. Then season with salt, pepper and five-spice powder, and rub the spices into the breasts, coating the skin well. Let the duck sit for 30 minutes.
Preheat oven to 350°.

 

Suggested Pairing: