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.
You can visit Local-Edition for more videos like this. We have more recipes and videos there.
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.