Haskell’s Wine Series Dinner At Lela: Grilled Duck Breast

MINNEAPOLIS (WCCO) – Few things are better than a fine dish paired with fine wine.

Haskell’s and Lela would agree with you!

The two are pairing up to offer a Wine Series Dinner at the Bloomington restaurant, pairing Italian dishes with wines from around the world.

The dinners are five-courses, each paired with a different wine.

The next dinner will take place on Wednesday, Sept. 21. It will feature Domaine Serene Wines and grilled duck breast.

For more information on Lela, visit the restaurant online.

Grilled Duck Breast
With blackberry, five spice, porcini and port sauce
Serves 4

4 each duck breasts, remove the skin (reserve)
1 pint blackberries (sliced)
1 tsp. five spice powder
2 cups fresh porcinis
2 cups port wine
1 cup Sherry vinegar
8 Tbls. of cold Butter
2 each basil leaves

For sauce:

Reduce port wine by half. Add sherry vin, and reduce to sauce consistency. Stir in 4 Tbls. cold butter over low heat.

For duck:
Clean duck breast, season with kosher salt and pepper. Over super high heat grill quickly, only long enough to get grill marks.

In a medium pan, melt 4 Tbls. of butter, add 1 tsp. of five spice powder, and, over very low heat, add the duck breast and continue to cook until medium.

For porcinis:
Sautee until golden brown, season with salt and pepper.

Crisp the duck skin separately, and lightly crush and use for garnish.

Garnish with torn basil leaves.


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