Food of The Month

Preheat oven to 300°F. Score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.

Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.
Pour mushroom sauce over, sprinkle with parsley, and serve.

News + Updates 

Boneless Duck Breast 


No matter the temperature or weather we attend the market!


Please come visit Vacchiano Farm at the  Montclair Markets on every Saturday between 8am - 1:30pm though out the whole entire year, NO MATTER the weather or temperature outside. We are limited to the vegetables every week due to the weather cooling, but we are stocked with all of our meats, mozzarella cheese and homemade goods EVERY week.




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Website created by Anthony Vacchiano Jr.