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Sautéed Duck Breasts with Wild Mushrooms

Source of Recipe


Bon Appétit, October 2005






List of Ingredients



• 4 (8-ounce) boneless duck breast halves with skin
  
• 2 Tbsp 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 Tbsp chopped fresh parsley
  






Instructions



1. Preheat oven to 300° F. Using sharp knife, 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.
   
   
2. 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.
   
   
3. Place one duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.
   
   Makes 4 servings.