Sauteed Duck Breast With Wild Mushrooms And Carrot Cauliflower Puree Recipes

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SAUTEED DUCK BREASTS WITH WILD MUSHROOMS



Sauteed Duck Breasts with Wild Mushrooms image

Categories     Duck     Mushroom     Poultry     Sauté     Dinner     Fall     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.
  • Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.

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