Ingredients

4 8-ounce boneless duck breast halves with skin

• 2 tablespoons olive oil
• 1 1/4 pounds assorted wild mushrooms (such as oyster, portobello with gills scraped out, and stemmed shiitake), sliced (about 9 cups)
• 1 cup thinly sliced shallots
• 1/2 cup dry red wine

• 1 tablespoon chopped fresh parsley

Description

Bedell Cellars, Along With Nearby Corey Creek Vineyards, Is Owned By New Line Cinema CEO Michael Lynne, Who Has Spared No Expense In Fine-tuning...

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