Vins de Bergerac et Duras

Roast Périgord duck breast, red wine sauce and pan-fried ceps and chestnuts

To be enjoyed with :

Bergerac rouge | Côtes de Bergerac rouge | Côtes de Duras rouge | Montravel rouge | Pécharmant

1/ Duck breast

  • Prep and remove tendons from duck breast.
  • Halve lengthwise.
  • Score to cook better.
  • Cook skin-side down first without any fat.

2/ Red wine sauce

  • Finely chop shallot and cook in red wine and herbs (to taste: thyme, rosemary, sage etc.).
  • Reduce on a low heat.
  • Season to taste

3/ Woodland garnish

  • Peel and finely slice potatoes. Cook in duck fat.
  • Add pan-fried or pre-cooked ceps.
  • Add chestnuts and keep warm.
  • Garnish with your choice of fresh herbs.

4/ Plating

Unleash your imagination. And enjoy!

By Chef Vincent, Quai Cyrano

Chef tips

  • Add a square of chocolate to your red wine sauce to thicken it and give it more body.
  • Clean your mushrooms with a brush instead of water to avoid them soaking up all the water if you’re using fresh mushrooms!


Serves 4

  • 2 IGP Périgord duck breasts
  • 400g potatoes
  • 200g oyster mushrooms
  • 200g ceps
  • 200g chestnuts
  • 100g duck fat
  • 1 veal stock cube
  • 500ml red wine
  • 1 shallot

It's better
when we share

Do you like this recipe ? Share it !

Other Recipes