In this week's edition of "Cooking with Chef Hermann," the Chef will preparing sauteed duck breasts with wild mushrooms.
32 Ounce (Halves With Skin)
2 3⁄4 Pound (Such As Oyster, Portobello With Gills Scraped Out, And Stemmed Shiitake, 9 Cups)
Thinly sliced shallots
1 Cup (16 tbs)
Dry red wine
1⁄2 Cup (8 tbs)
Chopped fresh parsley
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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This delicious duck recipe features tender duck breasts and wild mushrooms. Rich in flavor and exquisite in texture, this recipe by Chef Hermann is a must have. Never mind if you can't find large duck breasts, you can always use frozen duck breasts to make some. A worthy shot.
Tasty Duck Breasts With Wild Mushrooms Recipe Video