Organic Duck Breast with Franz Haas Pinot Noir

Vertigo IGT
Livio Felluga


Seared Sunworks Farm Organic Duck Breast , Wild Mushrooms , Herb greens, Pinot Nero Vinaigrette


2 Sunworks Farm Organic Duck Breast, fat trimmed, then scored to make small x marks, do not cut through meat.
8 oz mixture of mushrooms (oyster, morel, shiitake, portabella)
2 oz mixture of fresh herbs (tarragon, dill, basil)
2 oz lettuce (butterleaf, lola rossa)
1 shallot minced

I cinnamon stick
½ bottle Pinot Nero wine
1 shallot minced sautéed
2 bay leafs ( for vinaigrette , place in pot, simmer reduce by half)

½ tsp peppercorns
2 cloves
½ white onion

50 ml Olive oil
2 tsp fresh lemon juice
2 tbsp white balsamic vinegar (add to vinaigrette after)
sea salt to taste


In heated sauté pan add enough olive to coat pan, then add minced shallots, mushrooms, sauté , add dash Pinot Nero, sauté until tender, adjust seasoning, remove from heat.

In heated cast iron pan on low- to moderate heat , place duck breast in pan fat side down, cook for approx 5 min, then turn over, continue to cook for another 3-5 minutes, set a side and rest, duck should be med-rare. After rested slice thinly.

Assemble lettuce and herbs together, then sautéed warm mushrooms, then sliced duck, drizzle with vinaigrette.

Liana Robberecht

Liana began her culinary journey in 1991 at the Northern Alberta Institute of Technology, the Southern Alberta Institute of Technology and later at the Dubrulle French Culinary Institute. She worked in Edmonton and Calgary with Culinary Gold Medallist Yoshi Chubachi and became the Executive Chef at the Calgary Petroleum Club in 2003. Liana is a great chef, an accomplished artist and tallow sculpturist and... she's lots of fun!