Name: Sauteed Duck Breasts with Wild Mushrooms
Yield: Makes 4 servings
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

Sauteed Duck Breasts with Wild MushroomsBrian Leatart

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 — not to mention set designing: Art from his private collection, including works by Cindy Sherman, Sam Taylor-Wood, Uta Barth, and Sarah Morris, decorates the tasting room. Bedell has been known since 1988 for producing the best Merlot on Long Island: Less California and more Bordeaux in style (softer tannins, nuanced fruit), the Merlot is a delicious match with duck.

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