Sonoma "Liberty" duck breast with Pinot Noir

March 12, 2009 12:00:00 AM PDT
Incorporate organic and local ingredients into your meals. It's easier than yout hink. Executive Chef Bruno Tison of the Fairmont Sonoma Mission Inn and Spa shares this fresh and flavorful recipe.

Recipe: Sonoma "Liberty" Duck Breast, Pinot Noir Jus, Brentwood Winter Savoy Spinach, Sebastopol Organic Mushrooms.
Ingredients: Serves 4

  • 2 Sonoma "Liberty" duck breasts
  • 1 whole head of garlic, crushed
  • 1 branch each of fresh thyme & rosemary
  • 1/2 to 3/4 bottle of Pinot noir ( i.e: Chateau St. Jean)
  • 1 lb of Winter Savoy spinach ( from Dwelley farm in Brentwood)
  • 1 chopped shallot
  • 2 oz sorrel, thickly sliced
  • 4 branches of chervil
  • 4 oz of butter
  • 1 lb Sebastopol organic mushrooms (i.e: clamshell, cinnamon cap, baby blue oyster, hen of the wood, trumpet royale)
  • 1 oz "Da Vero" Meyer lemon extra virgin olive oil
  • salt & pepper to taste


Salt and pepper the duck breasts. In a very hot skillet or frying pan, sear the breasts skin side first, add the garlic, thyme and rosemary for flavoring while cooking. Continue to cook over a medium fire until the skin is crispy then finish cooking at 350ú F in an oven on the other side until desired temperature. It is best when cooked medium rare.

Remove the breasts from the pan and let the meat rest.

Remove excess fat and deglace the hot pan with the Pinot noir. Reduce until syrup consistency, adjust seasoning and strain. Finish with a spoon or two of butter.

Clean and wash the spinach. In a pan,, sautéed spinach with chopped shallot and sorrel, salt and pepper to taste. Set aside.

Clean and wash the mushrooms, dry well, and sautéed with Meyer lemon olive oil, salt and pepper to taste. Set aside.

Place spinach and mushroom in center of a plate. Cut duck breast into thin slices and present on top of spinach.

Drizzle with Pinot noir jus, garnish with a few sprigs of chervil.


Sonoma Artisan Duck Products:
They produces hand-crafted duck meat products as they learned to produce in the heart of the Perigord region in Southwest France. They are a family-operated company with over 20 years experience based in the beautiful Sonoma Valley. Their products are showcased in the most celebrated venues in the country, satisfying discerning palates of chefs, professionals and everyday connoisseurs alike.

Sebastopol Organic Mushrooms:
Sebastopol has became one of the leading producers of mushrooms. Sebastopol Organic Mushrooms produces more specialty organic mushrooms than any other company in the U.S. The company is a simple operation consisting of a small cave-like hut. Inside, shelves are lined with bricks made of oak saw dust. A wild assortment of fungi emerge, mostly varieties of shitake and oyster.

Brentwood Spinach:
Dwelley farms in Brentwood. That variety of spinach is called "Winter Savoy" or "Bloomsdale". They are slightly curly, thicker and resembled the leaves of the Savoy cabbage. They are also much tastier.

About Chef Tison:
He returns to Northern California to join the celebrated Fairmont Sonoma Mission Inn and Spa from Fairmont sister property, New York's famed Plaza Hotel. A 15- year veteran and the youngest appointed Executive Chef of the legendary Plaza, Tison's nouvelle cuisine has earned extensive critical acclaim. During his tenure in New York, he captured a number of awards including FOOD ARTS "Silver Spoon", a gold medal at the NY International Food Show Exposition and first prize at the NYC Hotel & Motel Culinary Olympics. Chef Tison trained in the kitchens of several of France's legendary master chefs including Bernard Waterlot, Roger Verge, Michel Guerard and Alain Chapel. Under their watchful tutelage, Chef Tison developed and refined his own unique style. "My cooking is heavily influenced by my strong classical background and the use of fresh American products." Prior to joining the Plaza in New York, Tison worked in some of America's most prestigious kitchens: He served as Executive Chef at "Beau Geste", New York, where a critic noted that "Chef Tison has a firm grasp of color, taste and texture that produces a wide range of interestingly flavorful tastes." Executive Chef of San Francisco's famed Ernie's Restaurant, (one of the only restaurants in the US, rewarded with five stars by the Mobil Guide for 29 consecutive years). He served as Chef de Cuisine, overseeing all facets of Alain Chapel's first venture in the States, "Pierre" at Le Meridien, San Francisco. His background also includes stints as Chef Poissonnier at Alain Chapel, Mionnay, France, Chef de Cuisine of La Bastide Gascogne, Barbotan-les-Thermes and Chef Saucier at Les Pres et les Sources D'Eugenie, Eugenie-les-Bains for Michel Guerard, and Chef Garde Manger at Le Moulin de Mougins for Roger Verge. A native of northern France, Tison began his culinary education at Belgium's prestigious Institut Technique Des Metiers De L'Alimentation, where he graduated with highest honor.

About The Fairmont Sonoma Mission Inn & Spa:
Renowned for natural mineral waters, unparalleled charm and gracious service, the Fairmont Sonoma Mission Inn & Spa, is located 40 miles north of the San Francisco Golden Gate Bridge at 100 Boyes Blvd. in Sonoma Valley, the heart of Northern California's wine country. A recipient of both the AAA-Four Diamond and Mobil-Four Star Award, the resort consistently provides the country's finest European spa experience. 1-800- 441-1414 or (707) 938-9000

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