Tasty Duck Breasts With Wild Mushrooms Recipe Video
In this week's edition of "Cooking with Chef Hermann," the Chef will preparing sauteed duck breasts with wild mushrooms.
Ingredients
4 8-oz boneless duck breast halves with skin
2 tbs olive oil
1 1/4 lbs 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 tsp. chopped fresh parsley
Directions
Preheat oven to 300 degrees. 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.
Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and saute 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.
Place one duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley and serve.
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Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and saute 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.
Place one duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley and serve.
You can visit Local-Edition for more videos like this. We have more recipes and videos there.