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Roast Duck with Herbs and Mushrooms Sautéed in Pinot Noir

  • Preparation : 30 minutes
  • Cooking : 180 minutes
  • Portions : 4 to 6


  • 1 1-kg Brome Lake boneless duck breast roast with herbs
  • Italian seasoning
  • Mushrooms Sautéed in Pinot Noir
  • 2/3 lb white mushrooms, brushed and sliced
  • 250 ml (1 cup) pinot noir wine
  • 250 ml (1 cup) duck or chicken stock
  • Salt and pepper
  • 15 ml (1 tbsp) butter
  • 7.5 ml (½ tbsp) grapeseed oil
  • 22.5 ml (1 ½ tbsp) flour


  1. Preheat the oven to 165 °C (325 °F).

  2. Remove the duck roast from the package (leave it tied) and put it in an ovenproof dish. Cook the roast for approximately 2 hours, basting it in its own juices from time to time. Do not cover while cooking. It is ready once a thermometer inserted in the roast indicates that the temperature is between 65° C and 68 ° C (149 °F and 154 °F).

  3. Remove the roast from the oven and let it rest for 15-20 minutes loosely covered with a sheet of aluminum foil.

  4. Remove the twine and gently slice the roast. Place the slices on a serving platter and sprinkle on the Italian seasoning. Pour on the mushrooms sautéed in pinot noir and serve with new potatoes.

  5. Mushrooms Sautéed in Pinot Noir
  6. Put the mushrooms in a small pot with the wine and the duck stock. Add salt and pepper and cover; let simmer over medium-low heat for 25 minutes. Remove from the heat and set aside.

  7. Put the butter and oil in a medium frying pan and cook on medium-high heat until it begins to bubble. Sprinkle on the flour and cook for 1 minute while stirring. Gradually add the mushroom and wine mixture while whisking until it reaches the consistency of a sauce which sticks to the back of a spoon. Remove the pan from the heat and serve as a side sauce for poultry and fish.

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