2012 Summer Cellar Club Recipe: Canard Roti au Cepes et Risotto (Roasted Duck Breast with Chanterelles, Pinot Noir reduction and Risotto with Leeks)

The recipe for this Cellar Club Selection comes from Allium Bistro in West Linn, OR.

Chefs Pascal Chureau and Ian Ragsdale and Pastry Chef Kim Lemkau offer local, sustainably conscious epicurean plates featuring New American and European cuisines. With a great love and awe of the ingredients of the Pacific Northwest, and a mutual need to create delicious and unpretentious food, daily fare focuses on fresh, seasonal ingredients straight from local farmers and purveyors.

This recipe was an incredible pairing for either of these wines.  If you find yourself in West Linn, stop by Allium and enjoy a fantastic meal.


4 duck breasts
1 bottle of Pinot Noir
2 cups chanterelles
1 cup cream
¼ bunch of sage
1 tablespoon oil
1 ounce micro arugula
salt & pepper to taste

Leek Risotto

3 cups Carnaroli rice
1 bunch leeks
2 cloves garlic
½ bottle white wine
7 cups chicken stock
½ cup Parmigiano
salt & pepper to taste

For the Duck

In a sauté pan add the oil and the duck breast. Wait about 2 minutes, then put the pan in the oven and roast for about 15 minutes at 400 degrees. Remove the duck from the pan and let rest 5 minute before

In the pan with the duck fat, sauté the chanterelles until brown, then deglaze with the Pinot noir,
reduce by half. Add the cream, sage and let cook for about 2 minutes.

For the Risotto

In a sauce pot, bring the stock to a boil and then let
simmer until needed. In a rondeau, sweat the leeks and garlic in the butter.

Add the rice, then the white wine. Add the chicken stock 2 cups at the time, stir slowly until all the stock in incorporated, then repeat.

When the rice is cooked, add the cheese.

To Plate

Place the risotto in the center of the plate. Cut the duck breast, place atop the risotto.

Scoop the mushrooms and place on top of the sliced duck, drizzle the sauce around the plate.