Ingredients

2 each shallots, minced
2 cups Pinot Noir
4 tablespoons butter
1 teaspoon tarragon, chopped
2 each duck breasts, smoked
4 ounce morel mushrooms, cleaned
2 garlic cloves thinly sliced
4 ounce fingerling potatoes, blanched, quartered
1 tablespoon olive oil
2 tablespoons butter

Directions

1. Over medium low heat, gently sweat shallots in 1 tablespoon butter until translucent. Add wine and reduce by 75%, slowly whisk in cold butter until emulsified. To finish, add chopped tarragon, season with salt and pepper.
2. Over medium heat, sweat garlic in olive oil and butter for 2 minutes, until softened. Add morels and continue to cook until tender. Add potatoes and incorporate. Season with salt and pepper.
3. In a sauté pan over low heat, slowly render the duck breasts, skin-side down until crispy and finish cooking in a 400˚ oven for 2-3 minutes or until medium rare. Allow meat to rest for 7-10 minutes before slicing.
4. To serve, spoon beurre rouge in center of plate, top with morels and potatoes and place sliced duck breast on top.
5. Enjoy with our 2015 WALT Shea Willamette Valley Pinot Noir.