WINE & FOOD CORNER BLOG

Duck and Andouille
October 3 8:07 PM

Seared Duck Breast with Raspberry Shallot Red Wine Sauce

If you’re looking for a special dinner entrée—this is it! If you’re looking for a recipe that is fast enough for a weeknight meal, yet elegant enough for a dinner party—this is it! If you’re looking for a recipe that is easy enough for beginners yet delicious enough for even the most advanced cooks palate—this is it!

The fat on the duck breast should be scored before the quick marinade. If you’re not sure how to score the fat, then ask one of Wohlner’s expert butchers to do that for you.

Ingredients

  • 4 duck breasts, fat scored in a crosshatch pattern
  • 1 1/2 cups raspberries-divided
  • 1 large shallot, minced
  • 1/2 cup dry red wine-divided
  • 2 teaspoons canola, grapeseed oil,, or even olive oil
  • Salt and freshly ground pepper
  • 1/4 cup water
  • 2 teaspoons honey
  • 3 tablespoons cold unsalted butter, cut into tablespoons
  • 1 teaspoon chopped fresh thyme

Directions

  1. In a baking dish, mash 1/2 cup of the raspberries. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. Add the duck breasts and turn to coat. Turn the breasts skin side up, cover and refrigerate for 30 minutes.
  2. Scrape the marinade from the duck breasts into the remaining marinade and be sure to reserve the marinade. Pat the duck breasts dry, season them with salt and pepper and set them in a large skillet, skin side down. Cook over moderately high heat for 1 minute. Reduce the heat to low and cook until the skin is well browned, about 5 to 6 minutes. Turn the duck breasts and cook until medium-rare which is an internal temperature of 133F (125F for rare. 130F for border line of rare to medium-rare), about 3 minutes longer; transfer to a carving board and let rest for 5 minutes.
  3. Pour off the fat from the skillet and save it for another recipe like duck fat fried potatoes. Add the remaining 1/4 cup of red wine to the skillet and boil until reduced by half. Add the reserved marinade and the water and simmer over moderate heat until the sauce is slightly reduced, about 5 minutes. Strain the sauce into a small saucepan and whisk in the honey and butter. Add the thyme and season with salt and pepper.
  4. Thickly slice the duck breasts crosswise on the diagonal and transfer to plates. Spoon the red wine sauce around the duck, scatter the remaining 1 cup of raspberries on top and serve.

Note: unsweetened raspberries will work fine here. Additionally, for a variation on this recipe, you can also use blackberries.

Wine Pairings: Mike suggests Witness Tree Chainsaw Pinot Noir, and for a white the delicious Pine Ridge Chenin Blanc/Viognier blend.


Chicken Breasts with Raspberry Shallot Red Wine Sauce

The above Duck recipe is also wonderful with Bone-In Chicken Breast. Use the same ingredient list as the above duck recipe, except of course substitute 4 bone-in chicken breasts for the duck. There is no need to score the chicken breast.

Ingredients

  • 4 Wohlner’s Bone-in Chicken Breasts
  • 1 1/2 cups raspberries-divided (about a pint)
  • 1 large shallot, minced
  • 2/3 cup dry red wine-divided
  • 2 teaspoons canola, grapeseed oil,, or even olive oil
  • Salt and freshly ground pepper
  • 1/3 cup water
  • 3 teaspoons honey
  • 4 tablespoons cold unsalted butter, cut into tablespoons
  • 1 1/2 teaspoons chopped fresh thyme or rosemary leaves

Directions

  1. In a baking dish, mash 1/2 cup of the raspberries. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. Add the chicken breasts and turn to coat. Turn the breasts skin side up, cover and refrigerate for 30 minutes to all day.
  2. Preheat oven to 400F.
  3. Scrape the marinade from the chicken breasts into the remaining marinade and be sure to reserve the marinade.
  4. Pat the breasts dry, season them with salt and pepper and set them in a large skillet, skin side down. Cook over medium-high heat for 2-3 minutes or more to brown the skin. Move the chicken into an oven safe pan and place in oven and cook until the internal temperature of the chicken breast is 160F-165F. This may take 30-40 minutes or more depending on the size and starting temperature of the breasts. Remove when done and set aside to rest for about 5 minutes while you cook the sauce.
  5. While the chicken cooks in the oven , pour off the fat from the skillet. Add the remaining 1/4 cup of red wine to the skillet and boil until reduced by half, just a few minutes. Then set aside until the chicken is cooked.
  6. When the chicken is removed from the oven finish the sauce. To a saucepan add the remaining ¼ wine, the reserved marinade, the water and the reduced wine and simmer over moderate heat until the sauce is slightly reduced, about 5 minutes. Strain the sauce into a small saucepan and off the heat quickly whisk in the honey and butter. Add the thyme and season with salt and pepper.
  7. Transfer chicken to serving plates. Spoon the red wine sauce around the duck, scatter the remaining 1 cup of raspberries on top and serve.

Wohlner’s announces Fresh Made Pork Cancun - a new Wohlner’s creation

They did it again! A few weeks ago Wohlner’s created Pork Loin Florentine. This week they came up with Pork Cancun. Who knew they could be so creative?

Wohlner’s butchers start by butterflying our fresh Pork Loin. Then they stuff it with our own homemade mild Chorizo Sausage, Havarti Cheese, and fire roasted Green Chiles.

Wow, those are some wonderful flavorful combinations. You then roast it at home for a uniquely delicious meal. At a price some other grocers charge for the pork loin alone.

Is it HOT? No, I’d say it’s spicy with a little heat, but I wouldn’t call it hot. The Pork loin and the Harvarti Cheese will tame any of the heat. And our Chorizo and the green Chilles are considered piquant but not hot. Talk to one of our butcher’s more about it when you order it.


Andouille Sausage

Our in-house Andouille sausage is amazing and authentic. Mike beat a Cajun in a Louisiana bicycle race to get the recipe; it doesn’t get any more authenticate than that. I think the recipe is more authentic than the story.

The richness of smoked Andouille provides a depth of flavor in any good gumbo. And Mirlton, a squash found in Louisiana, is often stuffed with Andouille and baked to make a classic Cajun dish. Well if Mirlton squash can be stuffed, well why not stuff Acorn Squash with the great flavors of Wohlner’s own Andouille Sausage? So I came up with this recipe:

Andouille Cornbread Stuffing for Acorn Squash

Ingredients

  • 2 Acorn Squash
  • 1 1/2 cups crumbled Wohlner’s Andouille Sausage
  • 1/2 pound cornbread
  • 1 cup chicken stock
  • 2 beaten eggs
  • 2 tablespoons butter
  • 3/4 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 3/4 cup chopped green bell pepper
  • 1 tablespoon minced garlic
  • 1/3 cup minced green onions
  • 1/4 cup minced parsley
  • 1 tablespoon minced fresh thyme
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Heat butter in medium skillet. Sauté onion, celery, bell pepper and garlic for about 6 minutes. Transfer to a large glass bowl and allow to cool. Add green onions through pepper and mix well. Next, crumble sausage and cornbread and add to bowl. Once everything is mixed well, slowly add stock and eggs. Mix well.
  2. To prepare squash: Slit squash in half and scoop out membranes. Poke holes with a folk. Place in an oiled casserole dish, cover and bake at least 30-40 minutes in a 400 degree oven. Once the squash is tender, fill holes with stuffing. There will be lots left over, so spread the rest into a small buttered dish. Bake both in a 350 degree oven about 45 minutes.

Variation: Red or Green Bell Peppers stuffed with Andouille Corn Bread Stuffing

Andouille Cornbread Muffins

If I had more time I would have tried to come up with a recipe with crumbled Wohlner’s Andouille Sausage mixed into to the cornbread batter and baked right in. Wouldn’t that be even better if you made some muffins out of that? I’m hoping some of you readers will make some of that and report back in with the results.

Andouille Stuffed Cornish Game Hens

Wow, that would be pretty epic. I got the idea form my friend Vince Ciolini at Montemagorrie Vineyard in Dry Creek, California where he makes many award winning wines, especially his syrahs. Vince has a .PDF cookbook with a recipe for Andouille stuffed quail. So why not game hens from Wohlner’s?

The recipe? It’s too simple. Stuff the little birds with crumbled Andouille and oven bake or grill roast the birds. Nothing else. Andouille Sausage is smoked and fully cooked so you don’t even need to cook it before.


More food ideas

Patek’s Microwave Indian Entrée’s (Save $2300.00 Rupees): Last week I met a client for Indian food. Naan Bread, two entrees at $18 each, and two pints of Indian Pale Ale (IPA), tax, tip came to $3499.41 Rupees ($67.00 US). So I’m thinking that if I buy a couple Patek’s Entrees, and some Watchman IPA beer I can save at least $2300.00 Rupees.

Wohlner’s Chicken Kebabs with Thai Peanut Dipping Sauce

Cubano Sandwiches with Wohlner’s Smoked Pork Loin, Black Forest Ham, Emmentaler Swiss Cheese or Kraft Swiss Cheese, sliced pickles, and mustard on crusty bread.

Apple and Cheddar Cheese Scones: Get the recipe here.


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Midtown Crossing
3253 Dodge Street
(ground floor of the Element
by Westin hotel building)
Omaha, NE 68131

Store Hours:
Monday thru Friday: 7 a.m. - 9 p.m.
Saturday: 7 a.m. - 7:30 p.m.
Sunday: 8 a.m. - 7:30 p.m.
Phone: (402) 504-1025
Fax: (402) 504-9778
E-mail: wohlners@wohlners.com


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