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.
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
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.
